Buffalo Cauliflower and Celery with Ranch Dip
PREP TIME: 10 MINS // COOK TIME: 10 MINS
SERVINGS: 2
What to do
- Heat the oven to 200°C and line a baking tray with baking parchment.
- Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk and 1-2 tbsp of milk. The consistency should be slightly thicker than pancake batter.
- Tip in the cauliflower and celery pieces and toss to coat. Spread out the cauliflower and celery on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
- Warm the hot sauce, maple syrup and butter in a small pan set over a low heat, for 2-3 mins. Liberally brush over the cauliflower and celery and put back in the oven for 8-10 mins until crisp and golden.
- For the ranch dip, whisk together the yogurt, mayonnaise, chives, celery leaves and a pinch of salt in a bowl. Serve with the cauliflower and celery.
What you will need
- 1 tbsp smoked paprika
- ½ tbsp ground cumin
- 1 tsp garlic powder
- 100g plain flour
- Salt
- 300ml buttermilk
- 1-2 tbsp milk
- 1 small cauliflower, broken into florets
- 4 sticks of celery, cut into 6cm pieces
- 80g hot sauce
- 1 tbsp maple syrup
- 1 tbsp butter
- 100g Greek yoghurt
- 3 tbsp mayonnaise
- 2 tbsp chives, chopped
- 1 tbsp celery leaves, chopped
