INGREDIENTS

• 1 small cauliflower

For the crispy batter:

• 80g flour
• 150 ml milk
• 1 tsp salt
• ½ tsp pepper
• For the Teriyaki marinade:
• 1 tbsp sesame oil
• 1 small piece of ginger
• 3 garlic cloves
• 100 ml soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp cornstarch
• 4 tbsp honey
• 1 tbsp sesame seeds
• 3 spring onions

For the dip:

• 1 tbsp Sriracha sauce
• 2 tbsp Asian mayonnaise (tip: normal mayonnaise works just as well. Asian mayonnaise has a slightly sourer taste)
• A little cilantro, optional

HOW TO MAKE IT

1. Cut the cauliflower into small, evenly sized pieces.
2. For the batter, mix together the flour, salt and pepper. Now add the milk and stir to a smooth batter.
3. Dip the cauliflower pieces in the batter, drain briefly and place in the cocotte. Bake in the oven at 200°C top/bottom heat for about 20 minutes.
4. Meanwhile, blend the Sriracha sauce and mayonnaise to form a smooth dip. Top with a little chopped cilantro if you like.
5. Measure out the ingredients for the teriyaki marinade. Peel the garlic and ginger and chop finely. Cut the spring onions into fine rings.
6. Remove the baked cauliflower wings from the oven and set aside in a bowl.
7. Add sesame oil to the cocotte, sauté the chopped garlic and ginger briefly. Deglaze with soy sauce. Add the sugar and simmer until it has dissolved. Dissolve cornstarch in 1 tbsp cold water and add as well. Boil briefly until the mixture has thickened. Remove the cocotte from the heat.
8. Add 2 tbsp rice vinegar and 4 tbsp honey and stir to a smooth marinade.
9. Add the cauliflower wings to the marinade and mix well. Sprinkle with sesame seeds and spring onions. Serve with the Sriracha mayo.