Cauliflower buffalo wings with chive and garlic vegan mayo

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

, 24 January 2020

(1 vote)

Cauliflower hot buffalo ‘wings’ with a garlic mayo dip
  • 45 Mins

  • Serves: 4

  • Price: 87p per serving

Nutritional Info
Each 388g serving contains
  • Energy

    1834KJ

    438KCAL

    22%
  • Fat

    29.9g

    high

    43%
  • Saturates

    3.5g

    low

    18%
  • Sugars

    8.9g

    low

    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
  • 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.