Ingredients
500 g cauliflower florets, walnut size
200 g cornflakes
SIDS SALT & PEPPER
3 eggs
Rice bran oil spray
HOT SAUCE:--
2 tbsp rice bran oil
½ cup Tuimato sauce
1 tbsp Sriracha sauce
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp light soy
1 tsp garlic powder
SIDS SALT & PEPPER to taste
Directions
Bring a pot of well salted water to the boil, add cauliflower and blanch for 1 minute, then remove and cool under cold water then drain thoroughly.
Preheat oven to 200°C and line a baking tray with baking paper.
Blitz the cornflakes in a food processor to the size of fine breadcrumbs. Place in a shallow bowl and stir through ¼ tsp SIDS SALT & PEPPER.
Beat the eggs in a small bowl then dip each floret into the egg then into the cornflakes until well coated and place on the baking tray.
Spray each floret with oil and bake for 20 minutes until crisp and firm then remove to a sharing plate and enjoy with the hot sauce.
HOT SAUCE: Combine SIDS LOW SUGAR RASPBERRY VINEGAR with all the ingredients in a small saucepan and gently bring to the boil, stirring frequently. When sauce has thickened slightly, remove from heat, season with SIDS SALT & PEPPER to taste and pour into a dipping ramekin.
