Buffalo cauliflower wings

• sweet smoked paprika↗1 tbsp tbsp
• ground cumin↗1⁄2 tbsp tbsp
• garlic powder↗1 tsp tsp
• plain flour↗100g g
• buttermilk↗200ml ml

  or kefir

• cauliflower↗1 head of

  head, (500g), broken into florets

• hot sauce↗80g g
• maple syrup↗1½ tbsp tbsp

  1½

• butter↗1 tbsp tbsp
• celery stalks↗

  for serving

• Greek yogurt↗100g g
• mayonnaise↗3 tbsp tbsp
• chives2 tbsp chopped tbsp

  chopped

• milk↗1-2 tbsp tbsp

  1‑2

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7 and line a baking tray with parchment paper. In a large bowl combine sweet smoked paprika, ground cumin, garlic powder, flour and ½ tsp salt. Make a well in the centre and whisk in the buttermilk. Add the cauliflower and toss to coat. Spread the cauliflower on the tray and bake for 20‑25 minutes, turning halfway through, until the edges are crisp.

2. 2

   Heat the hot sauce, maple syrup and butter in a small saucepan over low heat for 2‑3 minutes. Generously brush the cauliflower with the sauce and return to the oven for another 8‑10 minutes.

3. 3

   For the ranch sauce, whisk together Greek yogurt, mayonnaise, chives, milk and a pinch of salt in a bowl. Serve it alongside the cauliflower and celery sticks for dipping.