Cauliflower Buffalo Wings

Ingredients

• 150-180 ml/⅔–¾ cup almond or soy milk
• 150 g/generous 1 cup plain/all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cauliflower, cut into ‘wing’-size florets
• 2 tablespoons vegan butter
• 100 ml/⅓ cup Frank’s red hot sauce (or other chilli/hot sauce)
• freshly squeezed juice of 1 lime
• salt and freshly ground black pepper

To serve

• lime wedges
• vegan ranch-style dressing or vegan yogurt
• snipped chives and sliced spring onions/scallions (optional)

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Mix the milk, flour and spices in a medium mixing bowl. Mix until the batter is thick and is able to coat the cauliflower without dripping.

Dip the cauliflower florets in the batter one by one. Shake off any excess batter before placing the cauliflower on a lined baking sheet in a single layer.

Bake in the preheated oven for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan over a low heat, melt all of the butter and mix in the hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

Once the cauliflower has finished its first bake in the batter, remove it from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return the cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until it has reached the desired crispness.

Serve with extra seasoning, lime wedges for squeezing over and cooling vegan ranch-style dressing or vegan yogurt for dipping. Garnish the dip with snipped chives and spring/onions scallions, if you like.