Buffalo Cauliflower Sticky Rice Bowls

Ingredients

2 packs Veetee Steam Filtered Sticky Rice Pots

1 whole cauliflower, chopped

1 tbsp smoked paprika

2 tsp garlic granules

40g plain flour

250g buttermilk 

50g buffalo hot sauce

1 tbsp honey 

2 carrots, grated

150g pickled red cabbage 

1 avocado, sliced 

1 tbsp sesame seeds, toasted  

Your preferred cooking oil or spray

Salt & pepper, to taste

Method

Chop the cauliflower into small florets - you can chop the stalks into small pieces and use them too. 

Heat the air fryer to 200C. 

In a large bowl mix together the smoked paprika, garlic granules, flour and buttermilk until you have a  smooth batter. 

Add the cauliflower to the bowl and mix well to coat. 

Add the cauliflower to the air fryer and cook at 200C for 18 -  20 minutes.

Meanwhile, mix together the buffalo hot sauce  and honey. 

Drizzle over the cauliflower and toss together then cook for another 5 - 7 minutes. 

Prep the other ingredients 

Make the ‘slaw - coarsely grate the carrots and add to a bowl with the drained pickled red cabbage. Sprinkle over some of the pickled cabbage liquid from the jar. Mix well and season with salt and pepper. 

Slice the avocado in half, remove the stone and thinly slice the avocado flesh. 

Microwave the Veetee Sticky Rice according to the pack instructions (usually 2 minutes).

Sprinkle the sesame seeds over the buffalo cauliflower. 

Divide the Veetee Sticky Rice between bowls. Top with the buffalo cauliflower, ‘slaw and avocado. Tuck in and enjoy!