Salmon en croute by Steven Dolby

                             Buffalo Cauliflower Salad Bowl

Serves 3-4 people

70g, 2 Jalapeños

1 Cup, Plain greek yogurt

1/2 tsp, Garlic Powder

8g, Fresh cilantro

Lemon juice, to taste

1 tsp, Red wine vinegar

Salt and pepper, to taste

200g Radishes, thinly sliced

1 Cup, red wine vinegar

4 tbsp, Sugar

7-8 Black peppercorns

1 tsp, Garlic powder

Lemon juice, to taste

1 head 400g,Cauliflower

1 cup,Whole milk

1 cup,Plain flour

1 tsp,Smoked paprika

1 small bottle 150ml, Hot sauce (Frank’s

recommended)

500g Cooked basmati rice

Fresh Cilantro

Extra virgin olive oil

Spring onion

Avocado

1

Roast 2 jalapeños in the oven at 375°F for 10-15 minutes,

then let cool

2

Mix plain yogurt with diced jalapeños, garlic powder,

cilantro, lemon juice, red wine vinegar, salt and pepper

to make the dressing

3

Prepare pickled radishes by combining thinly sliced

radishes with red wine vinegar, sugar, black peppercorns,

garlic powder, and lemon juice

4

Cut cauliflower into bite-sized florets

5

Make batter by mixing plain flour, smoked paprika, garlic

powder, salt, and pepper, then whisk in whole milk until

smooth

6

Coat cauliflower florets in batter

7

Air fry at 400°F for about 20 minutes, checking occasionally

8

Coat cooked cauliflower with hot sauce and let crisp up

9

Mix cooked basmati rice with fresh cilantro, salt, pepper,

and extra virgin olive oil

Assemble bowl with cilantro rice as base, top with buffalo

cauliflower, pickled radishes, spring onion, avocado, and

drizzle with jalapeño dressing