Buffalo Cauliflower Wings with Carrot & Parsnip Fries

Line a baking sheet with greaseproof paper and preheat your oven to 180 - 200⁰C (depending on your oven).

Wash and cut the cauliflower into florets (bite-sized pieces).

In a mixing bowl, add the milk, water, flour, spices and season. Mix well, until the batter is thick and can coat the cauliflower without dripping.

Dip the cauliflower in the batter - you can do this one by one or in small batches. Shake off excess batter and place the cauliflower on the baking sheet in a single layer.

Bake the battered cauliflower florets for 20 minutes, until golden brown. Flip the florets halfway through to get all sides crispy.

Place your Carrot & Parsnip Fries in the oven - cook according to packet instructions.

While the cauliflower and Carrot & Parsnip Fries are cooking, make your Buffalo Wing sauce:

In a small saucepan, on a low heat, melt the butter, then mix in the hot sauce. Remove from the heat and stir together. Set aside.

Once the cauliflower florets have done their first bake and are crispy, remove from the oven and place in a mixing bowl. Pour over the Buffalo Wing sauce and toss the florets to coat evenly.

Return the cauliflower to the baking sheet and bake for a further 10 - 15 minutes, until they reach their desired crispness.

Serve the Buffalo Cauliflower Wings and Carrot & Parsnip Fries with your favourite dipping sauce - we used Ranch Sauce - and enjoy!