Ingredients
For cauliflower batter

• 2 cups Cauliflower Florets
• 1/4 cup Plain Flour
• 1.5 tbsp Tapioca Flour
• Salt (if you want)
• 1 tsp Chilli powder
• 3/4 cup Water
  For Sauce
• Sweet red chili sauce (Thai Kitchen) *this is a vegan product
• 1 small onion) Onion finely chopped
• 1 tbsp (4 cloves) Garlic finely chopped
• Water to thin out the sweet chili sauce a little
• Red bell peppers
  Instructions
  For Battered Cauliflower
• In a deep bowl, place cauliflower florets.
• Fill the bowl with sufficient hot water so that florets are completely submerged.�
• Close the bowl and let it sit for 15 minutes.�
• Now discard the water and keep florets aside. �
• In a 2nd bowl, combine the plain flour, tapioca flour, salt, paprika and chilli powder�
• Make a smooth lump-free batter by adding little water at a time. You may need a little less or more water to get the right consistency. Keep the batter aside.
• Line cookie sheet with parchment paper and place coated cauliflower on cookie sheet in a single layer.
• Bake in the oven 350 degrees for about 20-25 minutes �
• Remove fried florets and place them on a paper towel to remove excess oil.�
  Adding Sauce to Cauliflower
• In a pan, heat oil on medium-high heat.
• Add red chili sauce, onion, garlic and bell peppers. stir and cook for a minute or until onions are translucent.
• Turn down the heat slightly, add sweet chili sauce �allow to bubble for 5 minutes until slightly reduced and thickened. (You may need to add in cornstarch to thicken to your liking… I did)
• Add fried cauliflower florets and stir to coat well.