Cauliflower buffalo wings

These delicious wings taste naughty but are actually healthy, since they're baked. The spices are gorgeously deep and the panko breadcrumos give a crunchy coating that contrasts nicely with the smooth cauliflower. It's the perfect starter or dish to share with friends. We promise, you'll love it.

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Step 1

Preheat oven to 180°C | Line 2 baking sheets

Step 2

Add the cashew nuts to the pan of boiling water and boil for 15 minutes. then strain and run under cold water to cool slightly

Step 3

Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces

Step 4

Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter | Pour the pano breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.

Step 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 gently until well coated I Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes

Step 6

Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce

Step 7

After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated | Put the tray back in the oven for 20-25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy Remove from the oven

Step 8

While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the 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 most of them to the sauce, reserving a little for garnish

Step 9

Serve the cauliflower wings while they're still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side