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Crispy Crunchy Chilli Cauliflower

Inspired by Gaz Oakley and tweeked to suit
These are so tasty and really hit the crispy, chilli, sticky, spicy spot! Plus theyre vegan and super easy to make. You can choose to bake or fry too!


  • 500 ml oil if frying
  • 1 whole cauliflower
  • 3 whole spring onions chopped

for the sauce

  • 250 ml orange juice
  • 2 tbsp tomato puree
  • 60 ml sriracha sauce
  • 1 tbsp soya sauce
  • 1 tsp garlic powder

for the batter

  • 130 grams cornflour
  • 250 ml non diary milk- i used oat milk
  • 3 tbsp malt vinegar or rice vinegar
  • 1 pinch sea salt flakes
  • 1 tsp baking powder


  • pop all the ingredients for the sauce into a saucepan and mix well. Leave on a low heat stirring ocassionally for about 6 minutes until it begins to thicken.
  • to make the crispy cauliflower, break the whole cauliflower into little florets
  • pop your oil in a saucepan on a mdeium heat if frying or pop the oven onto 220c if baking
  • combine the batter mix and whisk well until smooth
  • allow the cauliflower to sit in the batter for a few minutes
  • either pop the cauliflower onto a baking tray and into the oven until golden and crispy or pop the cauliflower in small batches into the oil to turn golden
  • once cooked use a slotted spoon to place the cauliflower on a plate lined with kitchen paper to drain away any excess oil
  • pour your sauce over the cooked cauliflower and combine
  • top with chopped spring onions and eat straight away!
    I love this with jasmine rice and a vegatble stir fry.