You know when you eat something that’s so tasty and satisfying that you can’t possibly believe it’s anything other than horrendously bad for you? Well, I had one of those moments after making these little bites of goodness a few days ago. I don’t mean to blow my own trumpet too much but these sticky, spicy cauliflower bites are seriously incredible, especially considering that they’re 99% veggies.
As an added bonus, the garlic yoghurt dip is also pretty healthy despite being super thick and creamy. If you can’t handle your spices too well (ahem, Ricky…) then this is the perfect cooling dip to go alongside them. Of course you could also just cut down on the chilli powder and peri peri sauce but they’re so tasty that it’s worth a little extra heat!
These peri peri cauliflower bites are so versatile – so far this week we’ve ate them as a pre-dinner snack, tucked into toasted pitta bread with chicken + rocket, and served as a side with homemade chicken nuggets. Basically, you can eat them however you like, but do eat them, because they’re pretty damn great.
We’re off on holiday today for some much needed sunshine and relaxation so there won’t be a whole lot going on over here this week. However, I have put together a little round up of my favourite recipes from The Great Blogger Bake Off which will be going live on Wednesday and there are some seriously gorgeous bakes going on there! Aside from that, I’ll hopefully be posting plenty of envy-inducing snaps of cocktails/food/sunshine over on instagram and perhaps rambling a little on twitter or facebook if you fancy giving me a follow 😉
- 1 cauliflower head, broken into small florets
- 1 tsp garlic powder
- 2 tsp paprika
- 1/2 tsp chilli powder
- 2 tsp olive oil
- 4 tbsp peri peri sauce
- 300ml greek yoghurt
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp lime juice
- Preheat the oven to 180°c. Toss the cauliflower, garlic powder, paprika, chilli powder and oil together and spread out on a baking tray. Bake for 20 minutes.
- Remove and toss the cauliflower in the peri peri sauce. Return to the oven for a further 10 minutes.
- For the dip, mix the yoghurt, salt, garlic powder and lime juice together.