michelle picker cooks

Vegetarian and spicy, this dish uses the fabulous flavours normally reserved for chicken wings.

Preheat your oven to 230ºC (450ºF). Cut half a cauliflower into florets and some butternut pumpkin (squash) into chunks. Melt some ghee (clarified butter) and toss the vegetables in the ghee, seasoning with salt and pepper to taste. Roast in the oven until soft and slightly charred. Meanwhile make a blue cheese sauce by combining ⅓ of a cup each of mayonnaise and sour cream, ¼ of a cup of buttermilk, 1 small clove of crushed garlic, ½ a teaspoon of Worcestershire sauce, ¼ of a teaspoon each of freshly ground black pepper, dry mustard powder, salt and sugar plus a pinch of cayenne pepper to taste. Whisk well then grate 50g (1¾ oz) of frozen blue cheese into the sauce (easier than crumbling fresh cheese) and mix it in a little at a time so that it doesn’t clump. When the vegetables are cooked put them in a bowl and toss them with 2 tablespoons each (or more to taste) of Frank’s Red Hot Sauce (cayenne pepper sauce) and Sriracha Chilli Sauce. Arrange the vegetables on a serving platter, drizzle with the blue cheese sauce and garnish with some chopped spring onions.

*the sauce recipe is by Chef John from Food Wishes