BBQ cauliflower nuggets with a sour cream and chive dip

4 servings Prep: 40 mins
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The perfect vegetarian alternative to buffalo chicken wings. Make them as a braai side dish or enjoy as a snack.

By Food24 August 29 2016
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Ingredients (26)

250 ml sour cream
2 tomatoes — medium
2 fresh chives — finely chopped
1 spring onions — chopped
20 ml vinegar — red wine
salt and freshly ground black pepper
125 ml yoghurt — plain
125 ml milk
125 ml flour — cake
30 ml soup powder — brown onion
15 ml paprika — smoked
5 ml masala — roasted, ground
5 ml sugar
salt — pinch
oil — for deep-frying
480 g cauliflower — whole head
BBQ sauce
60 ml tin tomato puree
60 ml tomato sauce
15 ml sugar
10 ml vinegar — red wine
10 ml Worcestershire sauce
2.5 ml garlic — cloves, finely chopped
2.5 ml paprika
salt — pinch
fresh basil — to garnish
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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.


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.

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