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Total time

35 minutes


  • 1 whole cauliflower (cut into florets)
  • olive oil
  • 300 ml almond milk
  • 200 g brown rice flour
  • 200 g brown rice flour
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • pinch sea salt flakes
  • 4 tablespoons brown rice syrup
  • 4 tablespoons tomato puree
  • 2 teaspoons lemon juice
  • 2 teaspoons hot chilli powder
  • ½ teaspoon cayenne pepper


  1. Preheat oven to 200c, fan setting. Mix together the batter ingredients in a large mixing bowl. In a spate bowl, mix together the coating ingredients. Dip the cauliflower florets in the batter, before rolling in the coating, ensuring each floret is fully covered. Place the florets onto a baking tray and cook in the oven for 30-35 minutes. In the last 5 minutes of the cauliflower cooking, remove from the oven and drizzle with olive oil, place back in for the final 5 minutes to crisp up. While the cauliflower is cooking in the oven, make the sauce. Place all of the sauce ingredients into a small bowl and stir until smooth. Once cooked, remove from the oven and serve with the sweet & spicy sauce.

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