Ella Mills crispy buffalo cauliflower traybake recipe

The herby dressing brings this dish together. It’s vibrant and creamy, and goes perfectly with the crisp butter lettuce, roasted chickpeas, chunks of avocado, slices of red onion, cherry tomatoes and the crispy cauliflower florets.

buffalo cauliflower traybake
Clare Winfield

Serves 4

200g plain flour
350ml oat milk
1 large cauliflower (about 750g), cut into medium-sized florets
Sea salt and black pepper

For the coating
200g plain flour
2 tsp paprika
2 tsp garlic powder
1 tsp ground cumin
1 tsp cayenne pepper
1⁄2 tsp cinnamon

For the chickpeas
400g tin of chickpeas, drained
2 tbsp olive oil, plus extra for drizzling
2 tsp ground cumin
1 tsp chilli flakes

For the herby dressing
140g cashews
150ml almond milk
20g fresh parsley
20g fresh coriander
Juice of 2 limes
4 tbsp olive oil
1 garlic clove
2 tsp maple syrup
Generous pinch of sea salt

For the salad
1 head of butter lettuce
200g cherry tomatoes, quartered
1 red onion, thinly sliced
2 ripe avocados, cut into bitesized chunks

  1. Preheat the oven to 220C/200C fan/gas 7. Mix the flour and oat milk in a large mixing bowl with some salt, until smooth. Then mix the coating ingredients in a separate bowl.
  2. Dip the cauliflower florets into the flour and milk mixture, shake off any excess, then roll in the coating, ensuring each floret is fully covered.
  3. Place the florets on a large, lined baking sheet and roast for 35 minutes, turning halfway through the cooking time. Make sure each floret has space; if they sit on top of each other they won’t be crunchy.
  4. Meanwhile, toss the chickpeas with the olive oil, cumin and chilli flakes. Add them to the cauliflower tray when you take it out to turn the florets halfway through their cooking time.
  5. For the herby dressing, place the cashews in a bowl, cover with boiling water and let them soak for 5-10 minutes. Drain the cashews and place them in a blender with the remaining ingredients. Blitz until smooth and creamy, adding a splash of water if needed.
  6. Five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before returning it for a final 5 minutes to crisp up. Don’t worry if some of the oil goes on to the chickpeas.
  7. Once the cauliflower is nice and crispy, remove the tray from the oven and let it cool for a few minutes. To serve, pile the lettuce, tomatoes, onion and avocados into the tray, and drizzle everything (generously) with the herby dressing. Season to taste.

Now buy the book

how to go plant-based
How To Go Plant-Based
by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.