Franks Buffalo Cauliflower 'Wings'
with Chips and a Blue Cheese Loaded Wedge Salad
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Celery
- May contain traces of allergens
Ingredients
450 grams
Potatoes
1 sachet(s)
Garlic Salt
1 unit(s)
Cauliflower
1 sachet(s)
Mild Paprika
75 grams
Plain Flour
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 bunch(es)
Chives
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Mayonnaise
7.5 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Crumbled Blue Cheese
(Contains: Milk)
1 sachet(s)
Frank's RedHot Original
Not included in your delivery
50 milliliter(s)
Water for the Batter
1 tbsp
Water for the Dressing
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with pepper and half the garlic salt then toss to coat. Spread out in a single layer. When the oven is hot, pop them onto the top shelf until golden, 30-35 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.
Meanwhile, chop the cauliflower into florets (like small trees). TIP: Don't cut them too small, you want a decent bite! Pop the paprika, flour and the remaining garlic salt into a large bowl. Season with pepper and mix. Add the water for the batter (see ingredients for amount) to the bowl and whisk together well to make a smooth batter.
Add the cauliflower florets to the batter and toss to coat. Then, one by one, shake off any excess batter and pop the florets onto a lined baking tray. TIP: You don't want any excess batter in the tray or the cauliflower will become soggy. Spread them out in a single layer. When the chips have been in the oven for 5 mins, slide the cauli baking tray in also and roast on the middle shelf until crisp at the edges, 25-30 mins. Turn halfway through.
In the meantime, cut the baby gem into half lengthways (don't trim the root, or you won't get a nice wedge and remember to give them a good rinse under the tap). Roughly chop the chives.
In a bowl, mix together the Greek yoghurt, mayonnaise and water for the dressing (see ingredients for amount). Add the cider vinegar (see ingredients for amount), season with salt and pepper and stir together.
When everything is ready, divide the baby gem wedges between your plates. Drizzle over the ranch dressing, scatter over the blue cheese and then the chives. Transfer the baked cauliflower to your plates and drizzle the Frank's Red Hot sauce all over them. Serve the buffalo cauli 'wings' and wedge salad with the chips alongside. Enjoy!
