tea seed oil
freshly ground black pepper
apple cider vinegar
A recipe for cauliflower chicken florets that’s better than meat.
Cut the cauliflower into chunks the size of chicken wing roots (smaller if you’re making chicken florets). Preheat the oven to 200 °C and brush a baking tray with a layer of tea seed oil or line it with baking paper.
Mix the dry and wet ingredients separately and then mix together to make a batter.
Wrap the chopped cauliflower in a layer of batter, dust with breadcrumbs, brush with a layer of tea seed oil and bake in the oven for 20 minutes, turning once, then continue to bake for another 20 minutes.
While the cauliflower is roasting, mix all the ingredients for the sauce together evenly and heat in a pan over a low heat until thickened, turn off the heat.
Remove the roasted cauliflower from the oven and serve with the sauce as a dipping sauce.