- Hot & Bold
- Starters
- Vegan
- Prep 20 min
- Cook 30 min
- Serves 4
Finger food that disappears fast. A light batter and a panko crust turn cauliflower into golden, crunchy bites that you bake instead of frying, and the dip is ready in one minute.
Ingredients
- 1 large cauliflower, cut into bite-sized florets
- 100 g plain flour
- 150 ml plant milk
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 100 g panko breadcrumbs
Dip
- 4 tbsp vegan mayonnaise
- 2 tbsp sriracha
- 1 tsp lime juice
- 1 tsp maple syrup
Method
- Heat the oven to 220 C and line a large tray with baking paper.
- Whisk the flour, plant milk, garlic powder, paprika and salt into a thick batter.
- Toss the florets in the batter, then roll them in the panko to coat. Arrange on the tray with space between.
- Bake for 25 to 30 minutes, turning once halfway, until crisp and golden.
- Stir together the dip ingredients and serve alongside the hot cauliflower.
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