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
Cook: 45 Mins
Serves: 4
Price: 87p per serving
Nutritional Information
Each 388g serving contains
Energy
438kj
438 kcal
438kj
438 kcal
22%
Fat
29.9g
29.9g
High
43%
43%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
8.9g
8.9g
Med
10%
10%
Salt
2.25g
2.25g
High
38%
38%
of your reference intake.
Typical energy values per 100g:
113kj/27kcal
Typical energy values per 100g:
113kj/27kcal
Ingredients
50g plain flour
20g cornflour
1tsp onion granules
1/2tsp dried thyme
1 large Grower's Selection Cauliflower
1tbsp rapeseed oil
4tbsp Frank's Red Hot Sauce
2tbsp Flora Buttery spread
2tbsp chopped fresh chives
1clove garlic
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 plain flour, cornflour, onion granules, dried thyme, and pepper. Cut 1 large Grower's Selection Cauliflower into florets and toss in 1tbsp rapeseed oil then the flour mixture, to coat. Arrange in 1 layer on the baking trays. Bake for 20 minutes, turning halfway.
3
Mix 4tbsp Frank's Red Hot Sauce with 2tbsp Flora Buttery spread, melted.
4
Drizzle the hot sauce over the cauli; toss to coat. Bake for 10-15 mins, until starting to crisp and brown. Transfer to a serving plate.
5
For the dip, mix 2tbsp chopped fresh chives with 1 clove garlic, crushed, and 6 tbsp vegan mayo. Season with pepper and transfer to a dish. Garnish with extra chives and serve with the 'wings' and a 170g pack Asda Mild Bistro Salad.