• For the blue cheese dip - 140g blue cheese, crumbled, 120g sour cream,4 tbsp mayonnaise, 2 tbsp buttermilk , 1 tbsp lemon juice and salt & black pepper
• 1 head of cauliflower, chopped into florets
• 120ml milk
• 120ml water
• 90g plain flour
• 2 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp ground pepper
• 250ml Frank’s hot sauce
• 1 tbsp butter
• To serve - shop-bought cranberry sauce

1. To make the blue cheese dip, add all of the ingredients for the blue cheese dip to a bowl and stir to combine. Season with a pinch of salt and plenty of black pepper. Refrigerate for at least an hour.
2. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two baking trays with parchment paper.
3. In a bowl, combine the milk, water, flour, garlic powder, cumin, paprika, salt and pepper. Mix into a thick batter.
4. Dip the cauliflower in the batter, shaking off any excess before placing the cauliflower in a single layer on the baking trays. Bake for 15 minutes until golden brown, flipping halfway through.
5. Melt the butter in a small saucepan over a low heat. Stir in the hot sauce, then remove from the heat and transfer to a bowl.
6. Remove the cauliflower from the oven, add to the wing sauce and toss to coat evenly. Reserve a little to brush onto the wings once cooked. Return the cauliflower to the baking tray and return to the oven for another 15 minutes.
7. Once done, brush with the remaining wing sauce, and serve immediately alongside the blue cheese dip and cranberry sauce for dipping.

Top tips:
This recipe can easily be made vegan. Simply swap the milk for almond milk, the butter for vegan butter and the blue-cheese dip for vegan mayo.
If you prefer a mayonnaise dip, why not create a festive cranberry mayo? Simply stir 1 tsp cranberry sauce into 1 tbsp of mayo.
You can prepare the blue cheese dip up to two days in advance. Store it in an airtight container in the fridge until you’re ready to use.