Ingredients:
- 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
Method:
- 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.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Line two baking trays with parchment paper.
- In a bowl, combine the milk, water, flour, garlic powder, cumin, paprika, salt and pepper. Mix into a thick batter.
- 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.
- 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.
- 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.
- 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.
