Crispy Baked Cauliflower With Homemade Sweet Chilli

• For the cauliflower:

  • 1 cauliflower
  • 200 g flour
  • 1 Tbsp granulated onion
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp coriander
  • Salt & pepper to taste
  • 450 ml plant-based milk
  • 300 g panko
  • Olive oil to sprinkle

  For the sweet chilli:

  • 100 ml tomato sauce
  • 1 tsp chilli powder
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 3 Tbsp agave syrup
  • 1 Tbsp soy sauce

• • Start by preparing the cauliflower: wash it well and separate the florets (they should be the size of a chicken wing)
  • In a bowl, mix the flour, granulated onion, garlic powder, paprika, coriander, salt and pepper
  • Gradually add the plant-based milk and keep mixing until you get a thick paste
  • Dip the cauliflower florets in the flour mix, then coat them with panko
  • Lay the bites on an oven tray over a parchment paper
  • Spray them with olive oil
  • Bake them for 30 minutes at 220 degrees Celsius
  • In the meantime, prepare the sweet chilli: in a food processor or blender mix the tomato sauce with chilli powder, coriander, garlic powder, agave syrup and soy sauce.
  • Dip the florets in the sauce or pour the sauce over them and enjoy a culinary delight!