Function a starter or aspect dish, or make a meal of those vegan cauliflower ‘wings’ by serving with a leafy salad and a few air fryer candy potato fries. The thick batter clings to the florets so it doesn’t drip by the air fryer basket holes.


  • 1 small–medium cauliflower, reduce the cauliflower into florets, approx. 4–6cm/1½–2½in, save the stalk and leaves for one more recipe
  • 125g/4½oz plain flour
  • 1 tsp baking powder
  • cooking oil spray
  • 2–3 tbsp buffalo scorching sauce (test that it’s vegan)
  • salt and freshly floor black pepper

For the dip

  • 175g/6oz unsweetened oat-based yoghurt
  • 1 small garlic clove, crushed or finely grated
  • 1 lemon, zest solely, plus juice of ½ lemon
  • 3 tbsp finely chopped contemporary herbs, corresponding to coriander, chives, dill, mint – or a combination


  1. Preheat the air fryer to 200C.

  2. Put the flour and baking powder in a bowl with some salt and pepper. Whisk in 150ml/¼ pint chilly water to make a thick batter. Add the cauliflower florets and stir nicely to completely coat within the batter.

  3. Spray the air fryer basket with oil, then add the florets in a single layer (they are often touching: you’ll be able to break them aside after cooking). Spray the tops with extra oil and air-fry for 10 minutes, or till golden brown and crispy however cooked by. (You might have to prepare dinner in two batches.)

  4. In the meantime, make the dip. Combine the yoghurt, garlic, lemon zest and juice collectively in a bowl, then stir within the chopped herbs and season to style.

  5. If you happen to cooked the cauliflower in batches, put all of the florets again into the air fryer and warmth for 1 minute.

  6. Put 2 tablespoons of the recent sauce into a giant bowl. Tip within the scorching cauliflower florets and blend to coat the entire items. Serve instantly, drizzled with the third tablespoon of scorching sauce should you dare, and the cooling dip alongside.

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