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1 medium (about 900g / 2 pounds) cauliflower, cut into florets

extra virgin olive oil|

200g (1 cup) quinoa

Sea salt and black pepper

handful salad leaves such as spinach or rocket (arugula)

handful soft herbs such as mint, parsley, coriander (cilantro), scallions

Marinade

½ cup (40g) cornflour (cornstarch)

½ cup (65g) rice flour

½ - ¾ cup (120 – 180ml) milk of your choice (or water)

½ teaspoon garlic powder

½ teaspoon smoked paprika

sea salt and black pepper

Sriracha glaze

60ml ¼ cup sriracha or other hot sauce

2 tablespoons maple syrup

1 tablespoon extra virgin olive oil

Tahini ranch

¼ cup tahini

½ teaspoon garlic powder (see headnote)

½ teaspoon onion powder (see headnote)

1 teaspoon dill weed (optional) (see headnote)

2 tablespoons nutritional yeast (see headnote)

Juice of ½ lime or lemon

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1. In a large mixing bowl, add the cornflour (cornstarch), rice flour, garlic powder, smoked paprika, 1 teaspoon of salt and season with black pepper. Add ½ cup of milk (or water) to start with and whisk to combine. Check consistency, it should be thick enough to coat the cauliflower but not gluey. Add another 2-3 tablespoons more of milk or water until you get the right consistency. Leave to rest for 5-10 minutes to thicken up further.

2. Preheat oven to 450˚F / 230˚C. Line a baking sheet with baking paper and drizzle with olive oil.

3. Add the cauliflower to the batter and toss well until thoroughly coated. Remove the cauliflower from the batter, tapping off the excess batter a few times on the side of the bowl, and arrange them onto the lined baking sheet. Drizzle with olive oil. Bake until it is lightly golden, 20-22 minutes.

4. Meanwhile, place the quinoa, along with 2 cups water and 1 teaspoon of salt into a medium pot. Bring to the boil, reduce heat to medium-low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 minutes. Allow the quinoa to cool in the pan for 5-10 minutes, to allow the quinoa to dry out.

5. In a small bowl, combine the sriracha or hot sauce, maple syrup and olive oil.

6. Remove the cauliflower from the oven. Very carefully (the sheet pan will be very hot), flip the cauliflower. Brush the cauliflower with the hot sauce mix and return to the oven for 10 minutes.

7. Meanwhile, combine the tahini, garlic powder, onion powder, dill weed, nutritional yeast and lime or lemon juice in a small bowl. Add 3 tablespoons of water and whisk until the tahini is smooth and pourable. If it is too thick, add another tablespoon or 2 of water until it’s the right consistency.

8. To serve, add the quinoa to a bowl, along with the cauliflower, salad leaves and herbs. Drizzle over the tahini ranch, season with sea salt and black pepper and toss well to combine. To serve, drizzle with a little olive oil.

Meanwhile, place the quinoa, along with 2 cups water and 1 teaspoon of salt into a medium pot. Bring to the boil, reduce heat to medium-low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 minutes. Allow the quinoa to cool in the pan for 5-10 minutes, to allow the quinoa to dry out.

In a small bowl, combine the sriracha or hot sauce, maple syrup and olive oil.

Remove the cauliflower from the oven. Very carefully (the sheet pan will be very hot), flip the cauliflower. Brush the cauliflower with the hot sauce mix and return to the oven for 10 minutes.

Meanwhile, combine the tahini, garlic powder, onion powder, dill weed, nutritional yeast and lime or lemon juice in a small bowl. Add 3 tablespoons of water and whisk until the tahini is smooth and pourable. If it is too thick, add another tablespoon or 2 of water until it’s the right consistency.

To serve, add the quinoa to a bowl, along with the cauliflower, salad leaves and herbs. Drizzle over the tahini ranch, season with sea salt and black pepper and toss well to combine. To serve, drizzle with a little olive oil.