Sticky cauliflower sesame 'wings'

1 head cauliflower
65g plain flour
125ml milk
125g breadcrumbs
salt, pepper
garlic powder (optional)
chilli powder (optional)
Oil or frylight
1 tablespoon ginger
1 tablespoon lazy garlic (optional)
2 tablespoons honey
2 tablespoons rice vinegar/apple cider vinegar/red wine vinegar (or omit and add more water)
2 teaspoons cornflour
4 tablespoons soy sauce
water as needed
sesame seeds

to serve: brown rice, vegetables, spring onions


1. Peel cauliflower and cut into florets
2. Pre-heat oven to 225 degrees C
3. Line a baking tray with greaseproof paper
4.. In a bowl whisk; flour, milk, salt, pepper, garlic and chilli powder
5. In a separate bowl or on a plate, put breadcrumbs
6. Dip each cauliflower into the batter, shake off excess, then dip into breadcrumbs and place onto baking tray. Repeat till all done (you may need to top up the breadcrumbs)
7. Place in oven for 20 mins.
8. In the meantime, add in to the oven any veggies you want to have with it - I usually use broccoli and asparagus. Cook for the same amount of time as the cauliflower.

9. Whilst the veg is cooking, cook your rice, then prepare the sauce in a non-stick pan.
10. Add oil, garlic and ginger to the pan, add soy sauce, vinegar, honey and stir
11. Add a generous amount of water
12. In a separate bowl, mix the cornflour with 2 tablespoon of water until it makes a thin paste. Add to the pan but keep stirring so it doesn't clog
13. Bring the pan to the boil and reduce until the sauce is thick and sticky. If needed add more honey and/or cornflour mix to thicken. If short on time use less water.

14. When the cauliflower is golden remove from oven but keep oven on. Put cauliflower into the sauce and coat. Transfer back to the baking tray and sprinkle sesame seeds. Put back in oven for 5 mins.

15. Slice spring onions

16. Remove all from the oven and plate the cauliflower on top of the rice, sprinkle spring onions on top