Cauliflower & Sweet Chilli Buffalo Wings

Made with
Sweet Chilli Flavoured Pickle
Serves
4 as a snack or side

Ingredients

  • Sunflower spray oil
  • 110g plain flour
  • 1 tsp garlic salt
  • ½ tsp chilli powder
  • 1 medium egg
  • 100ml milk
  • 5 tbsp water
  • 1 large cauliflower, cut into small florets
  • 30g butter
  • 1 large chilli, finely sliced
  • 5 tbsp Branston Sweet Chilli Pickle

For the dip

  • 6 tbsp half-fat crème fraiche
  • 50g soft blue cheese, crumbled
  • 2 tsp white wine or cider vinegar
  • 1 tbsp chopped chives

Method

  • 1. Heat the oven to Mark 7/220C/200C fan and line a large baking tray with non-stick baking paper. Spray the paper with the sunflower oil.
  • 2. In a large bowl, whisk together the flour, garlic salt, chilli powder, egg, milk and water to form a thin batter. Add the cauliflower and toss well to coat.
  • 3. Remove the cauliflower from the batter, shaking off any excess and place onto the prepared tray, spacing the florets apart. Spray with the oil and bake for 15 minutes.
  • 4. Turn the florets over with a palette knife and spray again with oil. Cook for a further 10 minutes until the batter is golden and crisp.
  • 5. Meanwhile, melt the butter in a small pan, add the chilli and Branston Sweet Chilli Pickle and warm through. Spoon the mixture over the cauliflower, and turn to roughly coat. Bake for a further 5 minutes until sticky and deep golden brown.
  • 6. For the cheese dip, whisk together all ingredients in a small bowl until quite smooth. Season to taste.
  • 7. Serve the cauliflower on a large plate with the blue cheese dip.