Bang Bang Cauliflower Recipe

Remove any leaves and root from the cauliflower, then cut it into bite-sized florets. Switch the oven on, to preheat to 200⁰C (Gas Mark 6), and lightly oil a large baking tray (or two smaller ones). Tip the breadcrumbs into a shallow dish, then sieve the flour into a separate large mixing bowl and add the paprika, dried herbs and plenty of salt and pepper, then crush in the garlic cloves. Stir well to combine, then pour in the milk in a slow, steady stream, whisking as you go, until a smooth, fairly thin batter has formed.

Next, tip the cauliflower florets into the batter bowl and use two spoons to turn them gently, until fully covered. Use a fork to lift one floret at a time out of the bowl (allowing any excess batter to drip back into the bowl); put the floret into the breadcrumbs and turn until completely covered in crumbs, then place it on the baking tray. Repeat with all the florets, ensuring they’re not too crowded on the tray as this will prevent them from crisping properly in the oven.

If you are planning to serve rice with your cauliflower, now is good time to get it started. Put the cauliflower tray in the hot the oven for 15 minutes, then take it out and use a fish slice to carefully turn over all the florets. Return the tray to the oven for a further 10 minutes, while you make the sauce; place a small pan over a medium heat and add the sriracha, chilli sauce, honey, lime zest and juice. Heat, stirring, until well combined and hot throughout. Thinly slice the spring onions on the diagonal. When the cauliflower is golden and crispy, take it out of the oven and transfer to a large bowl. Pour over the hot sauce, then toss well so that all the florets are dressed with the sauce. To serve, place mixed salad leaves on a large serving platter (or smaller individual plates) and pile on the cauliflower, then scatter over the sliced spring onion and the sesame seeds and take to the table with rice alongside.