Cauliflower buffalo ‘wings’
- 50g cornflour
- 50g plain flour
- ½tsp garlic powder
- ½tsp paprika
- ½tsp dried thyme
- ½tsp ground cumin
- 200g soya yogurt
- 1tbsp chives, chopped
- Rapeseed oil, for deep frying
- 1 large cauliflower, broken into florets
- 3tbsp Frank's RedHot Wings Sauce
Put the flours, garlic powder, paprika, thyme, cumin and 1⁄2tsp black pepper in a bowl. Whisk in 100ml water to make a batter.
To make the dip, mix the yogurt with the chives.
Fill a deep fat fryer or large pan 3⁄4 full of oil and heat to 170C. Coat the cauliflower in batter, add to the hot oil in batches and cook for 3-5 mins until crisp. Drain on kitchen roll, transfer to a plate and drizzle with the hot wings sauce. Serve with the dip.