SAVOUR & S I P
Cauliflower buffalo wings & ranch dip RANCH DIP Ingredients
INGREDIENTS •1 large head of cauliflower •240ml milk alternative (eg oat milk) •60ml apple cider vinegar •130g all-purpose flour (gluten-free flour works, too) •1 tbsp garlic powder •1 tbsp smoked paprika powder •½ tbsp chilli powder •½ tbsp cumin powder •½ tbsp black pepper •1 tbsp sea salt •Hot sauce/barbecue sauce to glaze STEP-BY-STEP GUIDE 1. Preheat frying pan with oil at 180°C. 2. Cut cauliflower into bite-size pieces. 3. In a large bowl, add the milk alternative, apple cider vinegar, flour, garlic powder, smoked paprika, chilli, cumin, black pepper and salt. Whisk until well-combined. 4. Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off some excess batter a few times on the side of the bowl. Place on a tray, ready to be fried. 5. Shallow fry for two to three minutes.
• 120ml vegan mayo, or coconut yoghurt • 1 tbsp chopped parsley • 1 tbsp chopped dill • 1 tbsp garlic powder • 1 tbsp black pepper • 1 tbsp sea salt Step-by-step guide
Place the vegan mayo/coconut yoghurt in a bowl, mix in garlic powder, black pepper, sea salt with a whisk; then add the chopped parsley and chopped dill. If you’re using coconut yoghurt, add two tablespoons of apple cider vinegar.
Flip and fry for two more minutes, until golden brown. Place on kitchen roll to remove excess oil. 6. Brush barbecue/hot sauce on each wing, or toss the florets with the sauce in a large bowl, then serve.
TAP OFF SOME EXCESS BATTER ON THE SIDE OF THE BOWL
42 JANUARY 2022 CAMBSEDITION.CO.UK
Powered by FlippingBook