Crispy Cauliflower

Ingredients

• 1/2 Cauliflower head (split up into bite pieces)
• 100 g Panko Breadcrumbs
• Aquafaba from a Chickpea Can
• 1 Tsp Schwartz Cumin
• 1 Tsp Schwartz Turmeric
• 1 Tsp Schwartz Garlic Salt
• 1 Tsp Schwartz Black Pepper
• 2 Tbsp Oil
• 5 Tbsp Ketchup
• 5 Tbsp Chilli Sauce
• 3 Tbsp Vinegar
• 3 Tbsp Honea/Maple Syrup
• 2 Tbsp Soy Sauce
• 4 Cloves Garlic (minced)

Instructions

1. 1

   --- Method ---

2. 2

   Pre-heat the oven to bake at 180C

3. 3

   Mix in the Panko breadcrumbs and the the Schwartz Cumin, Turmeric, Garlic Salt and Black Pepper in a bowl

4. 4

   Transfer the liquid (Aquafaba) from a chickpea can into another bowl - this will act as our egg

5. 5

   Dip the cauliflower piece into the Aquafaba and coat each one into the seasoned panko breadcrumbs and transfer on a baking sheet

6. 6

   Bake in the oven for 30 mins at 180C

7. 7

   In a pot, heat up the oil and garlic until fragrant Then combine the ketchup, chilli sauce, vinegar, honey, soy sauce! If the consistency is too thin, add in a water and cornstarch mixture to thicken the sauce up

8. 8

   Coat the crisped cauliflower in the sauce and add sesame seeds and any other garnishes