bang bang cauliflower

sauce (bowl 1)

• 120g mayo
• 60ml sambal (or any other chili paste, e.g. sriracha, or a mix with some gochujang)
• 30ml maple syrup

mix sauce ingredients into bowl 1 — it should be liquid-y

batter & coating

• 1 cauliflower
• 100g plain flour
• 20ml sambal (or any chili paste)
• 60g cornflour
• 180ml unsweetened plant milk
• 10ml lemon juice or apple cider vinegar
• salt, pepper
• 1 clove garlic
• 120g panko breadcrumbs

instructions

1. preheat oven to 230°C
2. add baking paper to baking tray
3. cut cauli into bite-size florets (don’t use stems)
4. in bowl 2, mix flour, chili paste, cornstarch, plant milk, lemon/vinegar, salt, pepper, garlic — stir to combine. batter should be thicker than crepe batter (a bit more sticky than runny). mediate stickiness with more milk or more cornstarch/flour
5. in bowl 3, place panko
6. toss cauli in bowl 2 mix, coat fully
7. transfer, in batches, to bowl 3 and coat well
8. add to baking tray, give enough space
9. bake for 20-25 mins
10. toss cauli in bowl 1 sauce, coat well
11. using tongs, place back on baking tray
12. bake for 1-2 mins until sauce soaks in
13. serve immediately with black/white sesame seeds