- Preparation: 20min
- Cooking Time: 40min
1 medium size Cauliflower (cut into florets)
– 1 cup Cornflour
– 1 cup ice cold water
– 1 tablespoon Baking Powder
– 1 teaspoon Salt
– 1 teaspoon Paprika
– 2 clove Garlic (minced)
Hot Sauce mixture
– 3 tablespoons hot sauce of your liking (eg. Sriracha, spicy chilly sauce)
– 3 tablespoon Leccino EVOO
Preheat oven to 180°C. Line a large baking tray with baking paper.
In a bowl, mix the Cornflour with ice cold water until it resembles a thick batter. Add in Salt, Baking Powder, Paprika and Garlic.
Dip the florets with batter and roll them in Panko bread crumbs.
Place the crumbed florets on the baking tray.
Bake for 20 minutes.
Meanwhile, mix the hot sauce and EVOO in a bowl.
After 20 minutes, remove the florets and gently coat them with the hot sauce mixture. Return to tray and bake for another 20 minutes, until golden brown and crispy.
Serve hot with your favourite ranch sauce or plain yogurt.