Step 1

Heat the oven to 200C/180C fan/gas Tip the flour into a large bowl along with plenty of seasoning and the paprika, garlic granules and dried oregano. Slowly whisk in the plant-based milk until you have a smooth, thin batter.

Step 2

Line a large baking tray with baking paper and keep it close by. Tip the panko breadcrumbs into a shallow bowl. Using a fork, add a cauliflower floret to the batter bowl, tossing to fully coat it, then lift out, letting any excess batter drip off and add to the breadcrumb bowl, tossing to fully coat. Transfer to the baking tray and repeat with the remaining florets.

Step 3

Spray the florets lightly with the cooking spray, then transfer the tray to the oven for 25-30 minutes, tossing halfway until golden and crisp. Meanwhile, combine the sriracha, sweet chilli sauce, honey and lime juice in a small pan and place over a medium heat. Heat until just warmed through.

Step 4

Put the crisp cauliflower florets into a large bowl and pour over the sauce from the pan. Toss really well, then add to a shallow serving bowl. Scatter with the toasted sesame seeds and spring onion.