Recipes
Recipes

Cauliflower hot buffalo ‘wings’ with a garlic mayo dip

This spicy, crispy fast-food favourite gets a plant-based spin, served with a fresh, tangy dip

This spicy, crispy fast-food favourite gets a plant-based spin, served with a fresh, tangy dip

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(2 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 87p per serving

Nutritional Information

Each 388g serving contains

Energy
1835kj
438kcal
22%
Fat
29.9g
High
43%
Saturates
3.5g
Med
18%
Sugars
8.9g
Med
10%
Salt
2.25g
High
38%
of your reference intake.
Typical energy values per 100g:
473kj/113kcal

Ingredients

50g plain flour

20g cornflour

1tsp onion granules

½tsp dried thyme

1 large Grower’s Selection Cauliflower

1tbsp rapeseed oil

4tbsp Frank’s Red Hot Sauce

2tbsp Flora Buttery spread, melted

2tbsp chopped fresh chives

1 clove garlic, crushed

6tbsp vegan mayo

170g pack Asda Mild Bistro Salad

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with nonstick baking paper.
2
Stir together the plain flour, cornflour, onion granules, thyme and a pinch of black pepper. Cut the cauliflower into florets and toss in the rapeseed oil then the flour mixture, to coat. Arrange in 1 layer on the baking trays. Bake for 20 mins, turning halfway.
3
Mix the hot sauce with the melted spread.
4
Drizzle the hot sauce over the cauliflower; toss to coat. Bake for 10-15 mins, until starting to crisp and brown. Transfer to a serving plate.
5
For the dip, mix the fresh chives with the crushed garlic, and vegan mayo. Season with pepper and transfer to a dish. Garnish with extra chives and serve with the ‘wings’ and Asda Mild Bistro Salad.