1 small head of cauliflower, cut into golf ball size florets
½ cup of chickpea flour
⅓ cup of water
15g butter
1 clove garlic, minced
½ cup chilli sauce
2 tbsp soy sauce
2 tbsp maple syrup
Pinch of salt
Method
Preheat the oven to 160°C and line a tray with baking paper.
In a bowl mix the flour with a pinch of salt. Make a well in the centre and gradually add the water into the centre to achieve a thick batter (so it resembles pancake batter). Place the cauliflower in the batter and coat evenly.
Arrange in one single layer on the prepared tray. Bake in the oven for 15 minutes before turning and baking for a further 10 minutes or until evenly golden in colour. Remove from the oven and cool for 5 minutes.
While the cauliflower is cooking slowly melt the butter in small pot. Now add the garlic, chilli sauce, soy and maple syrup and whisky to combine.
Place in a large bowl and add the cooked cauliflower. Coat the cauliflower really well in the sauce before serving immediately.
4 person | 
20 minutes
