A healthier and budget version of a takeaway favourite: baked breaded and battered cauliflower in a spicy orange sauce. Ready in about 40 minutes, and a perfect accompaniment to rice and plenty of sautéed mushrooms and greens. Serves 4.

Ingredients

1 medium head cauliflower, in florets

For the coating

35g breadcrumbs
75g flour
1 tsp Chinese five-spice powder
150ml (approx.) unsweetened plant milk

For the sauce

3 cloves garlic, minced
1 inch piece of ginger, grated
1 red chilli, sliced
1 scallion, sliced
Juice and rind 2 oranges
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp rice wine vinegar
1 tbsp cornflour

Directions:
1. Preheat oven to 220C. Line a baking tray with a silicone mat or baking parchment.
2. Mix the breadcrumbs, flour, and five-spice powder for the batter. Add the plant milk gradually until the batter is firm.
3. Dip the cauliflower florets in the batter to coat. Lay on the baking tray and bake for 30 minutes, turning once.
4. Mix all sauce ingredients in a saucepan. Simmer gently until thickened.