Crispy Bang Bang Cauliflower

Preheat the oven to 425°F (425°F) and line a baking tray with parchment paper.

In a large mixing bowl, combine the flour, cornflour, 1 tbsp of garlic powder, gochujang paste, oat milk, lemon juice, and a pinch of salt and pepper; whisk until you have a smooth, loose batter. If the batter is too thick, thin it with a splash of additional oat milk or water.

In a separate shallow bowl, mix the panko breadcrumbs with a pinch of salt, pepper, and the remaining 1 tbsp of garlic powder.

Toss the cauliflower florets in the batter, ensuring each piece is fully coated, then roll them in the panko mixture, pressing gently to adhere.

Spread the coated cauliflower in a single layer on the prepared baking tray.

Bake for 25–30 minutes, turning once halfway through, until the florets are golden brown and cooked through.

While the cauliflower bakes, prepare the sauce: whisk together 4 tbsp mayonnaise, 1 tbsp gochujang paste, 1 tbsp agave syrup, 1 minced garlic clove, and 1 tbsp water until smooth.

Prepare the dip: combine the remaining 4 tbsp mayonnaise, 1 tsp gochujang paste, the second minced garlic clove, the finely chopped spring onions, and the juice of one lime; stir until well blended.

When the cauliflower is done, remove it from the oven and toss it gently with the prepared sauce, then return the tray to the oven for an additional 2–3 minutes to let the sauce set.

Remove from the oven, sprinkle with toasted sesame seeds, extra spring onion, and optional red chilli flakes, and serve immediately with the lime‑garlic dip on the side.