Directions

1. 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.
2. 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.
3. Bake for 25-30 mins until golden brown and crispy, turning halfway through so they bake evenly.
4. Meanwhile, put all the ingredients for the sauce in a pan and whisk to combine, lightly seasoning with salt and pepper.
5. Heat the sauce through so it thickens slightly.
6. 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.
7. Serve with rice and pickled veg.