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

1 tbsp sweet smoked paprika

½ tbsp ground cumin

1 tsp garlic powder

100g plain flour

200ml buttermilk or kefir

1 head of cauliflower (500g), broken into florets

80g hot sauce

1½ tbsp maple syrup

1 tbsp butter celery sticks, to serve FOR THE RANCH DIP

100g Greek yogurt

3 tbsp mayonnaise

2 tbsp chopped chives

1-2 tbsp milk

1

Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and 1/2 tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.

2

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

3

For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve with the cauliflower alongside some celery sticks for dipping.

PREP: 5 MINS COOK: 35 MINS SERVES 4-6 AS A STARTER