Buffalo Purple Cauliflower Wings with Ranch Sauce. Eat Your Greens (and purples too)

[Alberta Louise]

Buffalo Purple Cauliflower Wings with Ranch Sauce

Eat Your Greens (and purples too)

Organic where possible. Serves 2

Do The Prep:

1 Head Purple Cauliflower

1 bunch of English Spinach

1 bunch of Purple Broccolini, trimmed

1 medium Purple Cabbage, shredded finely

1 large Purple or Red Onion, diced finely

1 bunch of Purple carrots, cut in rounds

1-2 fresh Green long Chillies, cut on the diagonal

2 tsp Ginger paste

2 tsp Garlic paste

Extra virgin olive oil or Grapeseed oil

½ bunch of Flat Leaf Parsley, chopped

3 sprigs of fresh Mint, finely chopped for the Ranch sauce

Plant Mayonnaise for the Ranch sauce

2 cloves crushed garlic for the sauce

For the Harissa:

1 tsp dried crushed Chilli flakes

1 tsp Ginger paste

1 tsp Turmeric root paste

1 tsp Togarashi pepper with red Chilli

1 tsp Cumin powder

½ Lemon juice and zest

Salt to taste

Garnish with Red Chilli Powder, a wedge of lemon and the flat leaf parsley.

Instructions:

In an air-oven place the whole purple cauliflower with oil in a roaster and cook for 20 -30 minutes basking occasionally until cooked.  After 15 minutes of cooking paint on the prepared Harissa to the purple Cauliflower and add lemon juice, lemon zest, salt and Togarashi pepper with red chilli as well. Cook for a further 15 minutes.  Take out of the air-oven and cut the Buffalo Purple Cauliflower into wings. 4 wings per cauliflower in this instance. Cut thick. The leftover snow crumbs and florets go with the vegetables (see below).

 In a large frying pan add all the Vegetables, English spinach, purple broccolini, purple or red cabbage, purple cauliflower florets from the cutting of the wings and purple cauliflower snow crumbs, purple or red onion, purple carrots, green chillies and cook with water for 15-20 minutes. Add the garlic paste, ginger paste, and salt. Turn the heat down. Cook a further 15 minutes.

Garnish with fresh flat-leaf parsley, and red chilli powder.

Ranch Sauce: Mix 5-6tbsp plant mayonnaise with 3 sprigs of mint, finely chopped, add salt, 2 crushed garlic cloves, 1tsp extra virgin olive oil and 1tsp lemon. Serve immediately.