This dish is a real crowd-pleaser, and is fantastic served in bowls that can be passed around and shared, complete with a cooling ranch dressing on the side to dip your ‘wings' in. As well as being increibly moreish, an added bonus is that you don‘t have any bones to discard!
I love this classic vegan snack so much, I sometimes transform it into a main dish by serving it with a crisp green salad and slices of celery, which also work wonderfully with the tasty ranch dressing. I use cashews to make the dressing, but you could use shop-bought mayo and add the extra ingredients for flavour. Just don't forget the dill, because it's essential!
As well as being vegan, this dish benefits from being completely gluten-free, thanks to the chickpea flour used in the batter. Try this recipe, and your friends and family will be begging you to make it every time they drop by.
1 head cauliflower, broken into bite-sized florets
1 tbsp vegan butter
Hot sauce, to taste (I like Frank's Red Hot Sauce)
For the batter
¾ cup chickpea flour
½ cup plain dairy-free yogurt
½ cup dairy-free milk
1 tbsp smoked paprika
1 tsp ground cumin
1 clove garlic, grated
For the ranch dressing
1 cup cashews, soaked in boiling water overnight, or for 1 hour
1 chunky clove garlic, finely chopped
Juice of 1 lemon
1 tbsp apple cider or white wine vinegar
1 tsp salt
2-3 tbsp dill, roughly chopped
4 spring onions, thinly sliced
Green salad with dill, coriander or chives
2-4 celery sticks, or chopped celery
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