Serves 4, prep time 10 minutes, cooking time 45 minutes
1 medium cauliflower, cut into bite-size pieces
3 free-range eggs, beaten
2 cups all-purpose flour
2 cups of breadcrumbs
1 tsp garlic powder
1 tsp of chilli powder
2 tsp of smoked paprika
1 tbsp of oregano
1 tsp of salt
FOR THE SAUCE
4 tsp of soy sauce
½ cup of maple syrup
½ cup of sweet chilli sauce
1 tsp of garlic powder
1 tbsp of cornflour mixed with 2 tbsp of cold water
Preheat the oven to 180°C, line a tray with baking parchment.
Wash and trim the cauliflower and cut into bite-size pieces.
Set out three bowls: in the first add the flour, the second, beaten egg and the third, breadcrumbs, garlic powder, chilli powder, smoked paprika, oregano and salt.
First, coat the cauliflower pieces in flour, dip in the egg, allowing the excess to run off, then roll in breadcrumbs.
Bake in the oven for 40-45 minutes until crisp and golden.
Meanwhile, prepare the sauce: in a pan over a medium heat mix the soy sauce, maple syrup sweet chilli sauce and garlic powder, bring to a simmer, do not allow it to boil.
Mix the cornflower with cold water then gradually add to the sauce to thicken.
Remove the tray from the oven and pour over the sauce, mix to coat the cauliflower, serve immediately.