INGREDIENTS: Serves 4 – 6 (depending on portion)
- 1 large head of cauliflower
- 150g plain flour
- 300ml plant-based milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 100g panko breadcrumbs
- 120g dairy-free butter
- 200g buffalo hot sauce/hot sauce
Ranch Sauce:
- 150g cashew nuts
- 150ml plant based milk
- 1/2 lemon, juiced
- 2 tsp garlic powder
- Pinch of salt and pepper
- Handful fresh parsley
- 4 chives, finely chopped
METHODS
- Preheat the oven to 180°C, line two large baking trays with non-stick baking paper.
- Place a small saucepan on the heat, willed with water and bring to the boil.
- Add the cashew nuts and boil for 15 minutes, then strain and run under cold water until cold enough to handle.
- Break the cauliflower into florets and cut the stem into bite-sized pieces.
- Into a bowl, add the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper, and whisk to a batter.
- Pour the panko breadcrumbs into another bowl.
- Tip the cauliflower into the batter and toss to coat, then transfer to the bowl of breadcrumbs, a few pieces at a time.
- Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes.
- While it cooks, melt the dairy-free butter in the microwave, then add to the hot sauce, then after 20 minutes of cooking, pour over the cauliflower, then add back to the oven for another 20 minutes until the cauliflower is soft and the outside crispy.
- Now, let’s make the ranch sauce. Put all the ingredients for the ranch sauce (except for the herbs) into the food processor or liquidiser and blitz for 1–2 minutes until smooth and creamy.
- Transfer to a serving bowl, then add the finely chopped parsley and chives.
- Serve the cauliflower wings with the ranch dip.
