Bang bang cauliflower
This sweet and spicy dish, made with sriracha, honey and crispy baked cauliflower, is full of flavour and texture. It's completely plant-based too
- Serves: 4 persons
- 100g plain or gluten-free flour
- 1tsp smoked paprika
- ½tsp garlic granules
- ½tsp dried oregano
- 150ml plant-based milk
- 125g panko breadcrumbs
- 1cauliflower, cut into bite-sized florets
- cooking oil spray, for baking
- 3tbsp sriracha
- 3tbsp sweet chilli sauce
- 1tbsp runny honey
- 1lime, juiced
- 1tbsp toasted sesame seeds
- 2spring onions, thinly sliced
Step 1Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl along with plenty of seasoning and the paprika, garlic granules and dried oregano. Slowly whisk in the plant-based milk until you have a smooth, thin batter.
Step 2Line a large baking tray with baking paper and keep it close by. Tip the panko breadcrumbs into a shallow bowl. Using a fork, add a cauliflower floret to the batter bowl, tossing to fully coat it, then lift out, letting any excess batter drip off and add to the breadcrumb bowl, tossing to fully coat. Transfer to the baking tray and repeat with the remaining florets.
Step 3Spray the florets lightly with the cooking spray, then transfer the tray to the oven for 25-30 minutes, tossing halfway until golden and crisp. Meanwhile, combine the sriracha, sweet chilli sauce, honey and lime juice in a small pan and place over a medium heat. Heat until just warmed through.
Step 4Put the crisp cauliflower florets into a large bowl and pour over the sauce from the pan. Toss really well, then add to a shallow serving bowl. Scatter with the toasted sesame seeds and spring onion.