Bang Bang Cauliflower (V)

Ingredients (serves 2):

• 1 cauliflower, florets removed

• 140g plain flour

• 225ml milk (plant milk works too)

• 1tsp smoked paprika

• 1tsp dried oregano

• 1tsp garlic powder

• 1tsp onion powder

• 150g panko breadcrumbs

For the sauce:

• 4 tbsp sweet chilli sauce

• 3 tbsp Sriracha

• 1 1/2 tbsp runny honey

• 1 tbsp tamari

• 1 tbsp sesame oil

• 1 lime, juice only

To serve:

• 2 Spring onions, finely sliced

• 1 red chilli, finely sliced

• 1 tbsp sesame seeds

Method

1. Preheat the oven to 220c (200c for fan). In a bowl, add the flour, paprika, oregano, garlic powder, onion powder and a good pinch of salt. Mix with a fork to combine.

2. Slowly whisk in the milk bit by bit - it's important you do it gradually to avoid a lumps - until you have a batter with a consistency slightly thicker than double cream.

3. Line a baking sheet with greaseproof paper. Sprinkle your panko onto a large dinner plate. Take each floret and carefully dip each into the batter. Shake off the excess then place into the panko and given them a roll to coat before placing on the tray.

4. Once all the cauliflower is breadcrumbed bake in the oven for 30 - 35 minutes until golden brown and crisp.

5. While the cauliflower is cooking, make your sauce. In a large bowl add all your sauce ingredients and give them a good whisk to combine.

6. When your cauliflower is ready, remove from the oven and immediately place the florets into the sauce mixing well to ensure each piece is coated.

7. Serve with a scattering of the spring onion, fresh chilli, sesame seeds and some plain, white rice.