100 g chickpea flour
210 ml almond milk
1 garlic clove crushed (Peta's recipe used garlic powder which I did not have)
Salt and pepper
Pinch of hot chilli powder
100 ml hot chilli sauce
1 tbsp olive oil
Separate the cauliflower into florets of similar size. Sieve the flour into a bowl with the chilli powder, garlic and a good grind of salt and pepper.
Add the milk to the bowl and whisk until you have a smooth batter, add the cauliflower florets and thoroughly coat them with the batter.
Put onto a baking tray and roast at 200° for 20-25 mins. Mix the chilli sauce with the olive oil, take the cauliflower out of the oven, add the chilli sauce, mix well and return to the oven for 20 mins until browned and crisp.
Serve with your choice of dip, which in my case is more hot chilli sauce!