Serves: 2-4
Preparation time: 10 minutes
Cooking time: 35 minutes
You’ll 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
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.