100g plain flour
125ml cold water
400g very fine breadcrumbs
Salt and pepper to season
1 bottle of Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
2 spring onions
1 red chilli
50g toasted sesame seeds
Start by preheating the oven to 180°C, then take a chopping board and sharp knife
and cut the cauliflower into bite size florets.
Using a metal spoon, combine the plain flour, cornflour and seasoning and then add
the cold water and mix gently until it forms a thin batter.
Tip the breadcrumbs into another mixing bowl.
Using your hands, coat the cauliflower in the bowl filled with batter and then
transfer to the bowl filled with the breadcrumbs a few at a time, ensuring the florets
are evenly coated.
Place the coated cauliflower on a baking tray and cook in the oven until golden and
Remove the cauliflower from the oven, place in a mixing bowl and pour in the Jack
Daniel’s® Extra Hot Habanero Barbecue Sauce, tossing well to ensure even coating.
Sprinkle with the chopped red chilli, the spring onions and sesame seeds.