Mix together your marinade ingredients in a large bowl. Toss the cauliflower with the marinade until fully coated, cover, and place into the fridge for at least an hour (but overnight is best), stirring occasionally if you can.
125 ml Soya Milk, 180 ml Plant Based Yoghurt, ½ tsp White Pepper, ½ tsp Garlic Granules, ½ tsp Salt
When ready, mix together the ingredients for the crispy coating in a bowl. You should now be ready to dredge the cauliflower. Carefully, toss each floret in the coating. The marinade should have formed a good sticky layer so be careful to not be too enthusiastic otherwise you’ll knock some of it off and end up with an uneven layer of coating. Place the florets to one side and let them rest for 15 minutes. If you have time and excess coating toss them again after resting for a really good crunch.
95 grams Polenta, 90 grams White Rice Flour, 62 grams Potato Starch, 35 grams Tapioca Starch, 1 tsp Salt, 1 tsp White Pepper, ½ tsp Garlic Granules, ½ tsp Thyme, ½ tsp Oregano, 1 tsp Paprika, 1 tsp Chilli Flakes, ¼ tsp Cumin, ¼ tsp Cinnamon, 1 tsp Baking Powder, 1 tbsp Sugar