Buffalo cauliflower wings
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack
Skip to ingredients
- 1 large cauliflowerbroken into florets
- spray oil
- 1 tbsp plain flour
- 2 tsp garlic granules
- 1 tbsp paprika (not smoked)
- 4 tbsp butter
- 3 tbsp Tabasco
- 1 tsp runny honey
- 3 stalks celerycut into sticks
BLUE CHEESE DIP
- 75g gorgonzola
- 4 tbsp soured cream
- 2 tbsp mayonnaise
- 2 tsp white wine vinegar
- 1 tbsp of chopped chives
Nutrition: per serving
- kcal435
- fat35g
- saturates15g
- carbs16.2g
- sugars9g
- fibre5.4g
- protein11g
- salt1.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the cauliflower florets into a bowl and spray lightly with oil. Mix the flour, garlic granules and paprika and season well with salt and pepper. Toss with the florets, then shake off the excess and lay them out in a single layer on a baking-paper-lined baking tray.
step 2
Spray with oil again, then bake for 30 minutes, turning halfway, until tender and crisp at the edges.
step 3
While the cauliflower cooks, mash the gorgonzola with the soured cream then mix in the rest of the ingredients. Gently melt the butter, Tabasco and honey together in a small pan.
step 4
Tip the cooked cauliflower into a bowl, add the hot-sauce butter and toss. Serve with the celery sticks and blue-cheese sauce on the side for dipping.
