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