Cauliflower hot buffalo ‘wings’ with a garlic mayo dip
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- 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
Preheat the oven to 200C/180C Fan/ Gas 6. Line 2 baking trays with nonstick baking paper.
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.
Mix 4tbsp Frank's Red Hot Sauce with 2tbsp Flora Buttery spread, melted.
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.
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.