Cook Time
25-30 minutes
'Big meal tonight so a quick veggie dish for lunch. Cracking flavours in this one, really spicy.'
(Credit to @yorkshire.foody)
Ingredients
- 800g plain flour
- 1 tsp paprika
- 1 tsp garlic granules
- 100ml milk
- 75g panko breadcrumbs
- 1 small head of cauliflower, cut into small florets (350g prepped weight)
- 1 tbsp toasted sesame seeds
- Spring onions
- For the sauce
- 80g sweet chilli sauce
- 20g sriracha
- 1 lime, juiced
-
1 tsp Hilltop Blossom Honey
Directions
- Heat the oven to 200C fan. Line a baking tray with baking parchment. Put the flour, paprika, garlic granules, salt and pepper in a large bowl. Gradually whisk in the milk until you have a smooth batter that’s thick enough to coat a spoon.
- Put the breadcrumbs in a bowl. Toss each floret in the batter, tap off any excess, then toss in the breadcrumbs to coat. Transfer to the baking tray.
- Bake for 25-30 mins until golden brown and crispy, turning halfway through so they bake evenly.
- Meanwhile, put all the ingredients for the sauce in a pan and whisk to combine, lightly seasoning with salt and pepper.
- Heat the sauce through so it thickens slightly.
- Add the cooked cauliflower to the pan and mix withthe sauce until they’re all coated. Sprinkle over the sesame seeds and top with spring onions.
- Serve with rice and pickled veg.