BOSH! Boys: How to wing it without the meat 

Vegan superstars the Bosh! Boys, aka Ian Theasby and Henry Firth, share their signature dish

One of our most popular recipes, these tasty wings are the perfect mix of sauce and spice. Every time we have friends over we cook this and it blows their minds. The smooth cauliflower contrasts deliciously with the crunchy coating and, because they are baked, they are healthy, too. That said, they have just the right amount of fat to make them feel a bit naughty! Great for a starter or sharing dish.

CAULIFLOWER BUFFALO WINGS

SERVES 2-4

Step 1 Preheat the oven to 180C/gas 4 and line 2 baking trays.

Step 2 Add the cashew nuts to a small saucepan of boiling water on a high heat. Boil for 15 minutes, then strain and run under cold water to cool slightly. Meanwhile, break the cauliflower into florets and cut the stem into bitesized pieces.

Step 3 Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter.

Step 4 Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.

Step 5 Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated. Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes.

Step 6 Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce.

Step 7 After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated. Put the tray back in the oven for 20-25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy. Remove from the oven.

Step 8 While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into a food processor or liquidiser and whiz for 1-2 minutes until smooth and creamy, then transfer to a serving bowl. Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish.

Step 9 Dish up the cauliflower wings on a serving plate while they’re still hot, sprinkled with the remaining herbs and the ranch dip on the side.

And for our last supper…

Henry (above right) A massive seitan wheat protein burger, our cauliflower wings with hot sauce [see left] – so hot that it burns – and fries washed down with a banana plant-based milkshake. A sofa to lie down on afterwards would be good, too. 

Ian (above left) As we’re from Yorkshire, I’d have to say a traditional Sunday roast – vegan, obviously. Our big Bosh! roast with crispy potatoes and a rich red onion gravy would go down a treat.

Bosh! by Henry Firth and Ian Theasby is out now. Their second book Bish Bash Bosh! will be published on 4 April (£20, HQ). To order a copy for £16 until 31 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15