These buffalo wings are a great plant based alternative to the traditional chicken buffalo wings, they contain more health benefits and taste so good you wont go back to the meat ones. Follow this recipe step by step and you will have tasty cauliflower bites in no time at all.
Ingredients
- Large cauliflower (1)
- Plain flour (150g)
- Milk (300ml)
- Onion powder (1 tsp)
- Garlic powder (2 tsp)
- Ground cumin (1 tsp)
- Paprika (1 tsp)
- Salt (1/2 tsp)
- Black pepper
- Panko bread crumbs (100g)
- Butter (120g)
- Buffalo sauce (200g)
For the ranch dip
- Milk (150ml)
- Cashew nuts (150g)
- Lemon juice (1 tbsp)
- Garlic powder (2 tsp)
- Salt (1/4 tsp)
- Pepper (1/4 tsp)
- Handful of parsley (fresh)
- Chives (4)
Method
Preheat the oven to 180c, add cashews to a pan of boiling water and boil for up to 15 minutes. Strain and run under cold water to cool. Remove florets from the cauliflower and put aside.
In a large bowl put flour, milk, onion powder, garlic powder, paprika, salt, pepper and cumin and whisk into a smooth batter.
In another bowl pour the panko bread crumbs and break them up to make them slightly smaller. Pour the florets into the batter and coat and add a few at a time to the breadcrumbs toss and lightly coat. Put them onto a lined baking tray and cook for 20 minutes. Melt the butter and add in the hot sauce in a bowl.
When the cauliflower is cooked pour over the hot sauce and coat the florets in the sauce. Gently do this as the cauliflower could break, cook for a further 25 minutes. Whilst they are cooking make the ranch dip. Put everything except the herbs into a food processor and whizz up for 2 minutes. When smooth add to a serving bowl and add in the herbs. Serve all together whilst the cauliflower is still hot, dip in the ranch and enjoy!
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