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This bang bang cauliflower is one of my favourite snacks. The outer crust is so crunchy, while the inside is soft and crumbly. It’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

  • 1 cauliflower, cut into medium-sized florets
  • Drizzle of olive oil

For the batter

  • 300ml almond milk, or any other plant-based milk
  • 200g brown rice flour

For the coating

  • 200g brown rice flour, or plain flour
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • Pinch of sea salt

For the sauce

  • 4 tablespoons brown rice syrup
  • 4 tablespoons tomato puree
  • Juice of half a lemon
  • 2 teaspoons hot chilli powder
  • ½ teaspoon cayenne pepper
  • Pinch of sea salt
  • Pinch of pepper
  1. Preheat oven to 200c, fan setting.
  2. Mix the batter ingredients in a large mixing bowl.
  3. Then in a separate bowl, mix the coating ingredients.
  4. Dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
  5. Place the florets on a baking tray and roast for 30-35 minutes.
  6. Five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up.
  7. While this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
  8. Then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.