Ingredients serve 4.

• 1 large cauliflower
• 15gr plain flour
• 300milk
• 2 teasepoon garlic powder
• 1 teasepoon onion powder
• 1 teasepoon paprika
• 1 teasepoon salt
• 1/2 teasepoon salt
• 1/4 teasepoon black pepper
• 100gr panko breadcrumbs
• 200smoked paprika sauce
• For the cashew nut sauce
• 150 cashew nuts
• 150 milk
• 1 teasepoon lemon juice
• 2 teasepoon garlic powder
• 3/4 teasepoon salt
• Handful fresh parsley
• 1 tablespoon chopped chives

Method

Preheat the oven to 180/c / gas 4 and line 2 baking trays . ADD the cashew nuts to a small saucepan of boiling water on a high heat and then run cold water to cool slightly . Break the cauliflower into florets and cut the stem into bite sized pieces, put the flour, milk, garlic powder, onion powder, cumin, paprika , salt and pepper into a bowl and whisk to a batter. Put the panko breadcrumbs into another bowl and break up slightly with your hands . Tip the cauliflower into a batter and toss to coat – transfer to the bowl of breadcrumbs a few pieces at a time and toss gently until well coated ; spread the cauliflower pieces over the lined trays and bake for 20 minutes. Meanwhile melt the butter in the microwave and stir in the smoked paprika sauce . Take the cauliflower out of the oven , pour over the sauce and carefully roll the cauliflower around until the pieces are fully coated , put the tray back in the oven for 20-25minutes or until a sharp knife into the thickest part of the cauliflower and the outsides are very golden brown and crispy, remove from the oven.

While the cauliflower is cooking put all the ingredients for the cashew sauce expect for the herbs in a food processor and whiz for 1-2minutes until smooth and creamy ; transfer to serving bowl , finely chop the parsley and chives and add most of them to the sauce reserve the rest to garish. Serve the cauliflower while still hot , sprinkled with the remaining herbs and the sauce on the side.

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