Buffalo Cauliflower Wings
- For the coating - Milk 70 ml
- Plain flour 100 g
- Water 65 ml
- Panko breadcrumbs 80 g
- Paprika 1 tbs
- Garlic powder 1 tsp
- Salt 1 tsp
- Frank's hot wing sauce 120 ml
- Butter 2 tbs
- Cauliflower 300 g
Cut the cauliflower into nice florets. Warm-up a saucepan of water with 1 tsp of salt and blanch the cauliflower for about 10 minutes. Just until it's still slightly crunchy. Drain off the water and set them aside.
Combine the flour, milk, water, garlic powder, paprika, salt in a large bowl. Whisk until smooth but it would still cover the tip of your finger when dipping into the batter.
Preheat the oven to 250 Celsius degrees. Take one cauliflower floret at a time dip it into the batter cover it fully then drop it into the panko bread crumbs and finally place them on a baking paper-lined baking sheet.
Once all cauliflower is battered brush them lightly with some vegetable oil and place them in the oven and bake for 15-20 minutes. Rotate the baking tray half way.
Add the hot sauce along with the butter into a small saucepan and cook until very hot.
Once the cauliflowers are nice and crispy place them into a large bowl and pour the hour sauce over them. Shake them around in the bowl making sure that all pieces are covered in hot sauce. Place them back onto the baking tray and bake for further 10-15 minutes. Serve with blue cheese dip/ranch sauce and fresh celery sticks.