Cauliflower hot wings with yoghurt ranch dip

Cauliflower hot wings with yoghurt ranch dip: spicy oven-roasted florets with sriracha, natural yoghurt and garlic powder – crisp, creamy and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 250 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 20 g

Ingredients

• 300 g cauliflower
• 2 tbsp sriracha (without added sugar)
• 100 g natural yoghurt
• 1 tsp garlic powder
• 1 tsp olive oil

Method

You’ll need: oven · baking tray · mixing bowl

1. Trim the cauliflower and divide it into large florets. Toss the florets with the olive oil and a few drops of water.
2. Spread the cauliflower on a baking tray and bake in the oven at 220 °C (200 °C fan) for 15 min until it softens slightly and colours at the edges.
3. Take the pre-baked florets out of the oven and toss them thoroughly with the sriracha in a large bowl.
4. Return the cauliflower to the oven and bake at 220 °C for another 8–10 min until the sriracha on the cauliflower turns slightly sticky.
5. For the dip, stir the natural yoghurt with the garlic powder and a little salt until smooth.
6. Serve the cauliflower hot wings straight from the oven with the yoghurt ranch dip.

Good to know

When you fancy something spicy from the oven, this is just right. Hot and slightly sticky outside, with a cool, creamy dip on the side. Simple, honest and very satisfying.

Swaps

Natural yoghurt → Greek yoghurt (more protein, creamier) | sriracha → mild chilli sauce made without refined sugar (less heat) | olive oil → avocado oil (heat-stable, milder flavour) | garlic powder → fresh garlic (also adds natural plant compounds)

Allergens

Contains milk from the yoghurt; adjust the heat for children, and in pregnancy make sure the yoghurt is pasteurised.