Try these buffalo cauliflower wings, then also check out our vegan buffalo cauliflower tacos.
Ingredients
- cauliflower 1 large, broken into florets
- spray oil
- plain flour 1 tbsp
- garlic granules 2 tsp
- paprika (not smoked) 1 tbsp
- butter 4 tbsp
- Tabasco 3 tbsp
- runny honey 1 tsp
- celery 3 stalks, cut into sticks
BLUE CHEESE DIP
- gorgonzola 75g
- soured cream 4 tbsp
- mayonnaise 2 tbsp
- white wine vinegar 2 tsp
- chives 1 tbsp of chopped
Method
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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.
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Step 2
Spray with oil again, then bake for 30 minutes, turning halfway, until tender and crisp at the edges.
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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.
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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.
Nutritional Information
- Kcals 435
- Fat 35g
- Saturates 15g
- Carbs 16.2g
- Sugars 9g
- Fibre 5.4g
- Protein 11g
- Salt 1.2g
