1 Head Cauliflower, cut small into florets


1 cup Cornflour
1 cup Vegan Non Dairy Milk
3 tbs Vinegar
1 tsp Sea Salt
1 tsp Baking Powder

500ml Vegetable Oil, for frying


1 cup Orange Juice
1 tbs Tomato Puree
1/4 cup Sriracha
1 tbs Soy Sauce
2 tbs Maple Syrup
1 tsp Garlic Powder


1 Avocado, slice
Mixed Lettuce Leaves
Toasted Cashew Nuts
Sesame Seeds
Raddish, sliced
Edamame, shelled
5 Spring Onions, sliced fine 


  1. Add all the sauce ingredients to a small saucepan and mix well. Place the pan over a low heat to bubble away and reduce down.
  2. Pre heat your frying oil in a saucepan (only fill the saucepan half way high).
  3. Whisk the batter ingredients together until smooth.
  4. Check the oil is hot by dipping a wooden spoon into it, if it bubbles your oil is hot enough.
  5. Individually dip cauliflower florets into the batter then carefully place into the oil, fry a few at a time, cooking for around 2-3 minutes or until golden.
  6. Once fried, place them onto kitchen paper to drain any excess oil away.
  7. Toss the fried cauliflower in the thickened glaze, then serve with your salad.

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