Directions

To Prep

1. Cut cauliflower into florets, set it aside.

To Cook

1. Heat oil on low or medium.
2. In a large bowl, mix together the flour, unsweetened almond milk, garlic powder, salt and baking powder until smooth.
3. Add the cauliflower florets, gently stir to make sure each piece is covered in the batter.
4. Fry in batches until golden brown and tender. Drain on paper towel. Set aside.
5. In a small mixing bowl, add the Yeo’s Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce, Obento Rice Wine Vinegar, tomato paste, sugar, cornflour and vegetable stock. Whisk together well.
6. Add the oil, ABC Original Chilli Sauce, sliced red chilli and garlic into a fry pan. Bring the heat up to medium while stirring together.
7. Pour in the jug contents, stirring until the sauce becomes thick.
8. Add the cauliflower florets and coat each piece with the sauce.
9. Garnish with spring onions and sesame seeds.
10. Serve with rice and enjoy!