Sticky and spicy, these cauliflower bites make a perfect vegetarian starter or side.
Preheat your oven to 220ºC (425ºF). In a large bowl combine ½ a cup of all-purpose flour, 2 tablespoons of cornflour (cornstarch), ½ a teaspoon of cayenne pepper, ½ a teaspoon of salt and 1 teaspoon of garlic powder. Whisk well while gradually adding water until you have a good lump-free batter. Add 1 medium cauliflower cut into florets and stir well until everything is coated with the batter. Place the cauliflower florets in a single layer, with space between them, on a parchment-lined baking tray. Spray or drizzle with a little oil and bake, turning halfway through the cooking, until browning. Meanwhile, make a sauce combining ¼ of a cup of dark soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 2-3 tablespoons of Sriracha sauce and 2 tablespoons of tomato sauce (ketchup) and set aside. Make a slurry of 2 teaspoons of cornflour (cornstarch) mixed with ¼ of a cup of water. Heat some oil in a pan and briefly fry 5 cloves of minced garlic before adding the prepared sauce. Cook for 1-2 minutes then add the cornflour slurry and cook until the sauce is thick. Switch off the heat and add the cauliflower, mixing well. Garnish with sesame seed and finely sliced spring onions (scallions) and serve immediately.
*adapted from this recipe
michelle picker cooks 