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+ servings
Gaz Oakley proves eating salad doesn't have to be boring in this 15-minute recipe
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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.