BBQ cauliflower nuggets with a sour cream and chive dip

The perfect vegetarian alternative to buffalo chicken wings. Make them as a braai side dish or enjoy as a snack.
 
BBQ cauliflower nuggets with a sour cream and chiv

Recipe from: 29 August 2016
Preparation time: 40
Cooking time: 20
 
 

Ingredients

 
  • DIP:
  • 250
    ml
    sour cream
  • 2
    medium tomatoes
  • 2
    Tbs
    chives, finely chopped
  • 1
    spring onion, chopped
  • 20
    ml
    red wine vinegar
  • salt and pepper
  • CAULIFLOWER NUGGETS:
  • 125
    ml
    plain yoghurt
  • 125
    ml
    milk
  • 125
    ml
    cake flour
  • 30
    ml
    brown onion soup powder
  • 15
    ml
    smoked paprika
  • 5
    ml
    roasted masala powder
  • 5
    ml
    sugar
  • pinch salt
  • oil, for deep-frying
  • 480
    g
    head cauliflower
  • BBQ SAUCE
  • 60
    ml
    tinned tomato puree
  • 60
    ml
    tomato sauce
  • 15
    ml
    sugar
  • 10
    ml
    red wine vinegar
  • 10
    ml
    Worcestershire sauce
  • 2.5
    ml
    garlic, finely chopped
  • 2.5
    ml
    paprika
  • pinch salt
  • basil, to garnish (optional)
Servings: Change Serving
 
 

Method

 

For the dip, place everything in a food processor and puree until smooth. Season to taste and store in the fridge until needed.

For the cauliflower nuggets, make the batter by combining the yoghurt, milk, flour, soup powder, paprika, masala, sugar and salt together and whisking until smooth.

Heat the oil for deep-frying to 180°C.

Pre-heat the oven to 250°C. Line a baking tray with baking paper.

Cut the cauliflower into even-sized chunks. Try can keep as much of the florets in tact. Dip the cauliflower in to the prepared batter, shake off most of the excess and place it in the warm oil. Fry the cauliflower off in batches for about 1-2 minutes until golden and crisp. Allow to cool for 5 minutes.

For the BBQ sauce, whisk everything together in a mixing bowl. Brush each cauliflower nugget generously with the BBQ sauce and place on the lined baking tray. Cook in the oven for 10-12 minutes until lightly charred. Serve it warm with the dip on the side and garnish with basil, if you prefer.

Tips:

For extra colour you can turn your grill on after baking the nuggets and grill for 1-2 minutes.

The nuggets will soften on standing but still tastes delicious as a salad or sandwich topping the next day.

Reprinted with the permission of lllanique van Aswegan.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 

 

Read more on: cauliflower  |  food24  |  recipes  |  sour cream
 

NEXT ON FOOD24X
 
 
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Low carb recipes

Latest low carb high fat recipes.

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.