Recipes - Buffalo Cauliflower Wings

Make 'buffalo cauliflower' for a veggie take on the spicy American classic. Served with a ranch dip – it makes an excellent Friday night sharing treat!

Serves: 4-6 as a starter or snack

INGREDIENTS:

1 tbsp sweet smoked paprika

½ tbsp ground cumin

1 tsp garlic powder

100g (3½oz) plain flour

200ml (7fl oz) buttermilk or kefir

1 head of cauliflower (450g/1lb), broken into florets

80g (3oz) hot pepper sauce

1½ tbsp maple syrup

1 tbsp butter

celery sticks (optional)

For the ranch dip:

100g (3½oz) Greek yoghurt

3 tbsp mayonnaise

2 tbsp chopped chives

1-2 tbsp milk 

METHOD:

1. Heat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking parchment. Mix the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip the cauliflower in and toss to coat.

2. Spread out the cauliflower on the baking tray and cook for 20-25mins, turning halfway through, until crisp at the edges.

3. Warm the hot sauce, maple syrup and butter in a small pan over low heat for 2 to 3 minutes. Liberally brush over the cauliflower and put it back in the oven for 8 to 10 minutes.

4. For the ranch dip, whisk together the yoghurt, mayo, chives, milk and a pinch of salt in a bowl. Delicious served with crisp celery sticks as an extra for dipping.