Rustle up a vegan take on a pub classic, a decadent choc mousse and naughty but healthy buffalo wings

decadent dining

STARTER

cauliflower Buffalo Wings

By the BOSH! boys Serves 4 | Prep 25 mins | Cook 45 mins

INGREDIENTS

• 1 large head of cauliflower

• 150g (5½oz) plain flour

• 300ml (10fl oz) plant-based milk

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 100g (3½ oz) panko breadcrumbs

• 120g (4¼ oz) dairy-free butter

• 200g (7oz) buffalo hot sauce

For the ranch sauce

• 150g (5½oz) cashew nuts

• 150ml (5fl oz) plant-based milk

• 1 tbsp lemon juice

• 2 tsp garlic powder

• ¾ tsp salt

• ¼ tsp black pepper

• handful of fresh parsley

• 4 chives

METHOD

1 Preheat the oven to 180°C/ Gas Mark 4. Line 2 baking trays. Put a small saucepan of water on a high heat. Add the cashew nuts to the pan of boiling water, boil for 15 minutes, then strain and run under cold water to cool slightly.

2 Meanwhile, break the cauliflower into fl orets and cut the stem into bite-sized pieces.

3 Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter.