Step 1
Preheat your oven to 190°C fan bake and line a large baking tray with baking paper.Step 2
Cut the cauliflower into small bite-sized florets.Step 3
In a large bowl, mix together the flour and cornflour. Add half of the water and mix until smooth. Continue to add the remaining water, a little at a time, until you achieve a thick batter (you may not need all of the water).Step 4
Add the cauliflower florets and mix well to coat. Use tongs to transfer the battered cauliflower pieces to the lined baking tray and bake for 20 minutes.Step 5
Meanwhile, combine the garlic, Marmite, white vinegar, sesame oil, tomato paste and honey in a small saucepan over medium heat. Mix the cornflour with the water and add to the sauce. Whisk until the sauce thickens and remove from the heat.Step 6
When the battered cauliflower has cooked for 20 minutes, remove from the oven and use tongs to transfer the florets into a large bowl. Pour over the sauce and toss well to coat.Step 7
Return the florets to the lined baking tray and bake for a further 10-15 minutes until the cauliflower is tender and golden brown.Step 8
Transfer to a serving dish and garnish with a sprinkle of sesame seeds and sliced spring onion.These tasty morsels are great served as a finger food snack or can be turned into a more substantial meal by serving with brown rice, tofu/ tempeh, fresh leafy greens and herbs for an Asian-inspired salad bowl.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly
.jpg?width=1820&height=800&format=webp&quality=95&crop=910%3A400)
