Ingredients

Method

1. 1

   Preheat your oven to 2200C (4250F).

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Break the cauliflower into small, bite-sized florets by hand.

4. 4

   In a large bowl, combine the flour, 40g of cornstarch, smoked paprika, garlic powder, and salt.

5. 5

   Whisk the dry ingredients together.

6. 6

   Gradually pour in the milk while whisking continuously until a smooth, thick batter forms.

7. 7

   Add the cauliflower florets to the batter and mix thoroughly with your hands to ensure each piece is well-coated.

8. 8

   Spread the battered florets in a single layer on the prepared baking sheet.

9. 9

   Bake for 20 minutes until golden and crispy.

10. 10

    While the cauliflower is baking, heat the sunflower oil in a wok or large pan over medium heat.

11. 11

    Add 2 of the pressed garlic cloves and saut0 until they start to turn golden.

12. 12

    Pour in the soy sauce, rice vinegar, and sesame oil. Add chili flakes to your taste.

13. 13

    Let the sauce simmer for 2-3 minutes.

14. 14

    In a separate small glass, mix the 100ml of cold water with the 2 tablespoons of cornstarch until dissolved to create a slurry.

15. 15

    Pour the cornstarch slurry into the wok along with the remaining pressed garlic clove. Stir constantly as the sauce will thicken quickly.

16. 16

    Once thickened, remove the pan from the heat.

17. 17

    Add the honey to the sauce and stir until it's fully incorporated.

18. 18

    Once the cauliflower is done baking, add the crispy florets directly into the pan with the sauce.

19. 19

    Gently toss everything together until the cauliflower is completely coated in the glossy sauce.

20. 20

    Serve immediately over a bed of white rice. Garnish with sesame seeds and fresh parsley or chives.