Generously serves 4
1 cauliflower, cut into florets
90ml almond milk
40ml garlic infused oil
1 tbsp cider vinegar
4 tbsp gluten-free plain flour
1 tbsp corn flour
3 tsp smokey paprika
1 tsp mustard
1 tsp salt
1/2 tsp crushed black pepper
120g gluten-free bread crumbs
2 tbsp olive oil
50ml Frank’s hot sauce (optional)
1.) Pre-heat the oven to 180 degrees (fan). Place the chopped cauliflower in a saucepan to boil for 10 minutes. Prepare the batter by whisking the milk, garlic oil, vinegar, plain flour, corn flour, paprika, mustard and salt and pepper.
2.) Grease a large flat baking tray and put aside. Once the cauliflower has softened, drain and leave to cool for a few minutes. Then dip each floret into the batter, making sure the crevices are covered. Using a separate bowl, dunk the floret in the breadcrumbs and place in the pre-greased baking tray. Repeat this process for each floret.
3.) Leisurely drizzle hot sauce on the battered florets, cover the tray in foil and put in the oven to bake for 40 minutes. About half way through, flip them around to ensure the other side cooks evenly.
4.) Leave aside to cool for a few minutes before serving.