Buffalo cauliflower

Make ‘buffalo cauliflower’ for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat

Prep:5 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 279
fat 17g
saturates 3g
carbs 23g
sugars 0g
fibre 3g
protein 7g
salt 1.1g

Ingredients

1 tbsp sweet smoked paprika
1⁄2 tbsp ground cumin
1 tsp garlic powder
100g plain flour
200ml buttermilk or kefir
1 head of cauliflower (500g), broken into florets
80g hot sauce
1½ tbsp maple syrup
1 tbsp butter
celery sticks, to serve
100g Greek yogurt
3 tbsp mayonnaise
2 tbsp chopped chives
1-2 tbsp milk

Method

Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.

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