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
Nut-free
Ultimate version
Double-coated, deep-fried florets with a brown-butter buffalo sauce and blue cheese dip.
Per serving£2.20
Total cost£8.80
Time45 min
Ingredients for 4
- Florets
- 1 romanesco cauliflower , cut into florets
- Batter
- 150 g plain flour
- 200 ml ice-cold soda water
- 80 g cornflour
- 1 l sunflower oil , for frying
- Buffalo sauce
- 150 ml Frank's RedHot original
- 50 g unsalted butter
- 1 tbsp maple syrup
- Blue cheese dip
- 100 g Stilton , crumbled
- 100 g soured cream
- To serve
- 2 celery sticks , cut into batons
Method
- Whisk the flour and cornflour with the soda water into a thin tempura batter and chill.
- Heat the sunflower oil to 180C in a deep, heavy pan.
- Dip the florets in batter and fry in batches for 4 to 5 minutes until pale and crisp, then drain.
- Brown the butter in a pan until nutty, then whisk in the hot sauce and maple syrup.
- Mash the Stilton into the soured cream for the dip.
- Toss the hot florets in the brown-butter buffalo sauce and serve with the dip and celery batons.
Equipment
- deep heavy pan
- thermometer
- whisk
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.
