Mash up!

Com­bin­ing clas­sic recipes in de­li­ciously unique ways – this month, buf­falo wings get a veg­gie makeover

Olive - - CONTENTS - Recipe JA­NINE RAT­CLIFFE Pho­to­graph MIKE ENGLISH

Buf­falo wings get a veg­gie makeover

Buf­falo cauli wings with blue cheese dip 40 MIN­UTES | SERVES 4 AS A SNACK | EASY | V

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

• 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.

• Spray with oil again, then bake for 30 min­utes, turn­ing half­way, un­til ten­der and crisp at the edges.

• 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.

• 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.

PER SERV­ING 435 KCALS | FAT 35G SAT­U­RATES 15G | CARBS 16.2G | SUG­ARS 9G FI­BRE 5.4G | PRO­TEIN 11G | SALT 1.2G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.