Starters
American
AmericanBuffalo Cauliflower Wings
Crispy battered cauliflower florets tossed in a tangy buffalo sauce, a plant-based take on the bar classic. Tiers move from oven-baked basics to double-coated, fried florets with a proper blue cheese dip.
Vegetarian
Vegan
Dairy-free
Nut-free
Better version
Spiced batter with a buttery hot sauce glaze, baked crisp.
Per serving£1.13
Total cost£4.50
Time50 min
Ingredients for 4
- Florets
- 1 cauliflower , cut into florets
- Batter
- 120 g plain flour
- 150 ml unsweetened plant milk
- 1 tsp smoked paprika
- 1 tsp garlic granules
- Coating
- 60 g panko breadcrumbs
- Glaze
- 120 ml Frank's hot sauce
- 30 g vegan butter , melted
- salt and pepper , to taste
Method
- Heat the oven to 220C and line a tray with baking paper.
- Whisk the flour, plant milk, paprika, garlic and seasoning into a thick batter.
- Dip each floret in batter, then roll in panko and arrange on the tray.
- Bake for 25 minutes until golden and crisp.
- Warm the hot sauce with the melted vegan butter, toss the florets through and bake for 10 more minutes.
Equipment
The three ways, side by side
Budget
Oven-baked florets in a simple flour batter and hot sauce.
Better
Spiced batter with a buttery hot sauce glaze, baked crisp.
Ultimate
Double-coated, deep-fried florets with a brown-butter buffalo sauce and blue cheese dip.
