Buffalo Cauliflower and Ranch Mayonnaise
Spicy baked cauliflower with a creamy egg-free dressing
Servings: 4
Ingredients
Cauliflower ingredients
- 1 Cauliflower Cut into florets
- 100 ml OGGS Aquafaba
- 25 g Plain flour
- 1 tsp Paprika
- 1 tsp Garlic granules
- 1 tsp Cumin powder
- 4 tbsp Chilli sauce
- 30 ml Dairy-free milk
Glaze ingredients
- 50 ml OGGS Aquafaba
- 1 tbsp Agave nectar
- 3 tbsp Chilli sauce
- 1 tsp Paprika
Ranch Mayonnaise Dip ingredients
- 50 ml OGGS Aquafaba
- 1 tbsp White wine vinegar
- 1/2 tbsp Caster sugar
- 150 ml Sunflower oil
- Squeeze of lemon
Instructions
- Preheat the oven to 200C/gas mark 6 and line a baking tray with parchment paper.
- Using an electric whisk, whisk the OGGS Aquafaba until it form soft peaks and doesn't shift in the bowl.
- Combine all the dry ingredients into a large bowl and add the chilli sauce and milk.
- Using a spatula, gently fold the Aquafaba into the spicy batter.
- Pop the cauliflower florets into the batter and make sure they're evenly coated. Place the florets on the baking paper making sure they don't touch.
- Cook the cauliflower for 20 mins. Then turn them over and cook for another 20 mins until they're browned on both sides.
- During this time get your sauces ready. To make the mayo dip use a hand blnder to whisk up the OGGs Aquafaba in a measuring jug until it's pale, thick and frothy.
- Add the white wine vinegar and the sugar and blend again for another 30 seconds.
- Over a couple of minutes pour in the oil very slowly (a stream the width of a piece of spaghetti) and continue blending.
- Season with salt and pepper and squeeze in the lemon juice.
- To make the sticky glaze, combine the four ingredients. Once the cauliflower is cooked, brush the glaze over and serve immediately.