Try a veggie twist on bang bang chicken, and replace the meat with cauliflower florets. With a crispy coating and a spicy sauce, it makes a great starter or side
Prep:25 mins
Serves 4 as a starter
125g plain flour1 tsp paprika1 tsp garlic granules200ml milk (dairy or non-dairy)75g panko breadcrumbs1 small head of cauliflower, cut into small florets (350g prepped weight)1 tbsp toasted sesame seeds1 red chilli, finely sliced, to serve4 spring onions, finely sliced, to serve
STEP 1Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Put the flour, paprika, garlic granules, a large grind of black pepper and a pinch of salt in a large bowl. Gradually whisk in the milk until you have a smooth batter that’s thick enough to coat a spoon (you may not need it all).STEP 2Put the breadcrumbs in a shallow bowl. Toss each floret in the batter mix, tap off any excess, then toss in the breadcrumbs to coat. Transfer to the lined baking tray, and repeat with all the cauliflower florets.STEP 3Bake for 25-30 mins until golden brown and crispy, turning halfway through so they bake evenly.STEP 4Meanwhile, put all the ingredients for the sauce in a bowl and whisk to combine, lightly seasoning with salt and pepper.STEP 5Put the cooked cauliflower in a large bowl and mix through the sauce until they’re all coated. Sprinkle over the sesame seeds so they stick to the sauce, and top with the chilli and spring onions.
