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, sliced

Mixed Lettuce Leaves

Toasted Cashew Nuts

Sesame Seeds

Radish, 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 for 6 minutes to reduce down & thicken up.

    Pre heat your frying oil in a large saucepan, making sure the oil fills no more than half way high. 

    Whisk together the batter ingredients until smooth.

    Check the oil is hot by dipping a wooden spoon in, if bubbles form around the wood then your oil is ready. 

    Individually dip cauliflower florets into the batter then carefully place them into the oil, fry a few at a time, cooking for around 2-3 minutes or until golden.

    Once fried, place them onto a plate lined with kitchen paper to drain away any excess oil.

    Toss the fried cauliflower in the thickened glaze, then serve with your salad.

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