1 Head of Cauliflower cut in florets as per the picture above
1/2 Cup of All purpose flour
1 Cup milk
1 Cup Panko Breadcrumbs
1 Teaspoon Ground Cumin
1 Garlic clove finely minced. You can also use Garlic salt… (not a big fan)
1/2 Teaspoon Chilli Flakes
Salt & pepper to taste
2 Tablespoons Olive oil
For the BBQ Honey Sauce
1/4 Cup Ketchup
2 Tablespoons Sriracha Sauce
1 Tablespoon Honey
Preheat your oven at 200 Celsius
Clean and cut the cauliflower in small florets.
Cover a large baking tray with parchment paper.
In a large bowl, whisk the flour, milk, cumin, chilli flakes, salt & pepper, making sure there are no lumps.
In a separate bowl, pour 1 cup of Panko Breadcrumbs.
Dip the cauliflower florets in the flour-milk-spices mixture and then transfer to the Panko breadcrumbs.
Place on the baking tray.
Drizzle with a little olive oil and place in the oven for 20-25 minutes, until the cauliflower florets start to brown.
I usually turn the oven to grill for a few minutes at then end for a few minutes, to ensure the florets become crispy and start to brown on all sides.
I double the recipe and reheat the following day – Equally delicious !
For the sauce, simply mix all ingredients in a small bowl. You can make it as spicy as you wish. You can cover all the florets and pour the sauce over and garnish with sesame seeds. I prefer to dip the florets in the sauce.
Either way, it is delicious !