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Gaz Oakley proves eating salad doesn’t have to be boring in this 15-minute recipe
Duration15 mins
Cook Time10 mins
Prep Time5 mins


  • 1 Head Cauliflower cut small into florets
  • 1 cup Cornflour
  • 1 cup Vegan Non Dairy Milk
  • 3 tbs Vinegar
  • 1 tsp Sea Salt
  • 1 tsp Baking Powder
  • 500 ml Vegetable Oil for frying
  • 1 cup Orange Juice
  • 1 tbs Tomato Puree
  • 1/4 cup Sriracha
  • 1 tbs Soy Sauce
  • 2 tbs Maple Syrup
  • 1 tsp Garlic Powder
  • 1 Avocado sliced
  • Mixed Lettuce Leaves
  • Toasted Cashew Nuts
  • Sesame Seeds
  • Radish sliced
  • Edamame shelled
  • 5 Spring Onions sliced fine


  • Add all the sauce ingredients to a small saucepan and mix well. Place the pan over a low heat for 6 minutes to reduce down & thicken up.
  • Pre heat your frying oil in a large saucepan, making sure the oil fills no more than half way high.
  • Whisk together the batter ingredients until smooth.Check the oil is hot by dipping a wooden spoon in, if bubbles form around the wood then your oil is ready. 
  • Individually dip cauliflower florets into the batter then carefully place them into the oil, fry a few at a time, cooking for around 2-3 minutes or until golden.
  • Once fried, place them onto a plate lined with kitchen paper to drain away any excess oil.
  • Toss the fried cauliflower in the thickened glaze, then serve with your salad.
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.