Sticky Lemon Cauliflower

A make-at-home meal that will rival the takeaway version and that’s ready in about 40 minutes. The battered cauliflower is baked rather than deep-fried, but we wouldn’t class this as healthfood nonetheless. Serves 4.


1 head cauliflower, in florets

For the Batter

120g wholemeal flour
65g cornflour
2 tsp baking powder
2 tsp Chinese five-spice powder
2 tbsp tamari
1 tbsp rice vinegar
100-140 ice cold water, or enough to make a thick batter

For the Sauce

3 lemons, zested and juiced
1 tbsp soy sauce
100 ml water
80g rice, date or fruit syrup, or to taste
1 tsp Chinese five spice
1 tbsp cornflour


1. Preheat the oven to 220C. Line a baking tray with a silicone mat or baking parchment. Mix the dry ingredients for the batter. Add the tamari, rice vinegar, and enough liquid to make a thick batter.
3. Prepare the sauce by placing the lemon juice and zest, sugar, water, spice, and cornflour into a small saucepan. Bring gently to the boil, stirring to dissolve the syrup. Allow to simmer and thicken.
4. Coat the cauliflower in batter, shaking the excess back into the bowl. Bake for 30 minutes, flipping once.
5. Serve over rice, and top with the lemon sauce.