Serves 2| Prep time: 5 minutes | Cooking time: 30 minutes |


1 medium size cauliflower head chopped and steamed for 5 minutes

1 cup of rice flour
1 tsp of garlic powder
1 tbsp smoked paprika
½ tsp cumin
1 tsp of salt
1 tbsp rice vinegar
150ml water
Pinch of white pepper

2 cups of Panko breadcrumbs

1 tbsp maple syrup
1 tbsp smoked siracha sauce
1 tbsp tomato puree
4 tbsp coconut yoghurt or plain
1 tsp garlic powder
¼ tsp ginger powder
Sesame seeds

Pre-heat the oven to 180C. Line a banking sheet.

Cut the cauliflower florets and steam for 5 minutes. Set aside to cool.

Prepare the batter by adding all ingredients in a large bowl, whisking until a smooth consistency.

When the cauliflower florets are cool enough to touch, dip into the batter, then to the breadcrumb.

Place the cauliflower in the lined baking sheet and bake for about 25-30 minutes or until golden and crisp.

Enjoy with your favourite sauce.