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Buffalo Cauliflower (v)

Buffalo Cauliflower (v)

with Charred Corn, Avocado and Tomato Salsa

veggie
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Chef Jesse is a bit of a globetrotter and finds inspiration wherever she goes. This delicious recipe is a recreation of a particularly memorable meal she enjoyed on her travels and is guaranteed to transport you to the warmer climes of Central America. Cauliflower is rubbed with a smoky marinade, coated in breadcrumbs, and baked in the oven until golden brown and crispy. Served with steamed rice, a charred sweetcorn and avocado salsa, and a good spoonful of chipotle, the flavours in this dish are guaranteed to bring some sunshine to your kitchen.

Allergens:EggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Cauliflower

2 sachet

Mayonnaise

(ContainsEgg)

½ sachet

Tomato Puree

1 pot(s)

Smoked Paprika

30 grams

Panko Breadcrumbs

(ContainsGluten)

150 grams

Basmati Rice

1 pot(s)

Ground Cumin

½ tin(s)

Sweetcorn

½ punnet(s)

Cherry Plum Tomatoes

1 unit(s)

Avocado

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 unit(s)

Lime

½ sachet

Chipotle Paste

Not included in your delivery

300 milliliter(s)

Water

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4021 kJ
Energy (kcal)961 kcal
Fat55.0 g
of which saturates8.0 g
Carbohydrate94 g
of which sugars16.0 g
Protein19 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Saucepan
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Fill and boil your kettle, we will use it for the rice later. Meanwhile, remove the outer leaves from the cauliflower and cut away the stem at the base. Quarter the cauliflower into four large wedges. In a large mixing bowl mix together the mayo, tomato purée, smoked paprika and a pinch of salt and pepper.

2

Add the cauliflower wedges to the spiced mayo and use your hands to make sure they are well covered. Tip the breadcrumbs onto the wedges and toss to coat evenly. Transfer the cauliflower onto a baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until golden brown and crispy, 20-25 mins . TIP: The cauliflower is cooked when you can easily slip a knife through.

3

Pour the boiling water (see ingredients for amount) into a large saucepan and bring back to the boil over high heat. Once boiling, stir in the rice and ground cumin and season with salt and pepper. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

4

Meanwhile, drain the sweetcorn in a sieve. Heat a frying pan over high heat (no oil!). When hot, add the corn and fry, turning occasionally, until black spots start to appear, 3-5 minutes. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Once the corn has charred, stir in the garlic and cook for 1 minute more. Remove from the heat.

5

Halve the tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides and into squares. In a large bowl, combine the corn, tomatoes, avocado, coriander, lime zest, a squeeze of lime juice (to taste) , a good glug of olive oil and a pinch of salt and pepper.

6

Make the chipotle drizzle by mixing together the chipotle paste, olive oil (see ingredients for amount) and a squeeze of lime juice. Season with salt and pepper. Fluff up the rice with a fork. Dividethe rice, salsa and cauliflower between your plates. Serve with a little chipotle drizzle (to your taste, it's hot!) and any remaining wedges of lime. Enjoy!