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
Serves 4-6 as a starter
1 tbsp sweet smoked paprika1⁄2 tbsp ground cumin1 tsp garlic powder100g plain flour200ml buttermilk or kefir1 head of cauliflower (500g), broken into florets80g hot sauce1½ tbsp maple syrup1 tbsp buttercelery sticks, to serve
STEP 1Heat 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.STEP 2Warm 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.STEP 3For 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.
