Cauliflower hot buffalo ‘wings’ with a garlic mayo dip
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- 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
Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with nonstick baking paper.
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.
Mix the hot sauce with the melted spread.
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.
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.