Crispy Cauliflower Leaf Wings
Cut the leaves off your cauliflower, saving the head for another occasion.
Make your blue cheese sauce. Pop your sour cream and mayonnaise into a bowl and crumble in your blue cheese. Give it a good whisk until you have a smooth sauce. Set aside.
Make your buffalo sauce. Melt your butter in a small saucepan. Once melted, add your hot sauce and honey. Whisk until you have a smooth, vibrant sauce that has thickened slightly. Keep it warm.
Get your oil heating up – fill a large saucepan a third of the way with vegetable oil and gently bring it up to 180°C/354°F.
Pour your flour, cornflour, cumin seeds, 1 tsp of salt and baking powder into a bowl and stir to combine. Add your cold water and whisk briefly to form a batter – it doesn't need to be totally smooth.
Dip your cauliflower leaves one at a time into your batter, then carefully place them into the hot oil. Fry for 3 mins or so until crisp and golden. Drain on a plate lined with kitchen towel and repeat with your remaining leaves.
Place your crispy cauliflower leaves onto a plate along with a bowl of blue cheese sauce. Drizzle with buffalo sauce and sprinkle with chopped chives, then serve.