Cauliflower Buffalo Wings - Serves 2-4

Ingredients

• 1 head of cauliflower
• 150g plain flour
• 300ml plant milk
• 2 tsp garlic powder
• 1 tsp onion powder 
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 100g panko breadcrumbs
• 120g dairy-free butter
• 100g sriracha sauce (feel free to add more)
• 100g frank's buffalo hot sauce (feel free to add more)
• 1/2 tsp purus sauce (optional)

Ranch Sauce 

• 150g cashew nuts
• 150ml plant milk
• 1 tbsp lemon juice
• 2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• handful fresh parsley
• 4 chives

Instructions

1. Preheat the oven to 180 celsius and line 1/2 baking trays.
2. Put the cashews in a pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly.
3. Break the cauliflower into florets and cut the stems into bite-sized pieces.
4. Put the flour, plant milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter. Pour the breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
5. Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss until they are well coated. Spread the cauliflower pieces over the lined baking tray(s) and bake for 20 minutes.
6. Melt the dairy-free butter in the microwave and stir in the sriracha and hot sauce.
7. After 20 minutes remove the tray from the oven, pour the sriracha and hot sauce over the cauliflower and roll around until the pieces are fully coated. Put the tray back in the oven for 20-25 minutes. The outsides should be golden brown and crispy and you should be able to glide a knife into the thickest parts of the cauliflower. Remove from the oven.
8. While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into a food processor or liquidiser and whizz for 1-2 minutes until smooth and creamy. Transfer to a serving bowl. Finely chop the parsley and chives and add to the sauce.