Preheat oven to 180°C FAN/ 200°C

• Combine the flour, paprika, cayenne pepper, cumin, onion salt, garlic granules and baking powder in a large mixing bowl. Slowly stir the soy milk into the bowl until you achieve a smooth thick batter, like the consistency of american pancake batter.
• Pour the cauliflower florets into the mixing bowl and use a spatula to ensure all the pieces are evenly coated in the batter. Throw the cauliflower leaves into any left over batter and ensure evenly coated, before placing on a separate greased baking tray.
• On two foil lined baking sheets, drizzle around half of the rapeseed oil onto the foil (approx 1.5 tbsp on each of the trays). Ensure the oil is spread evenly across the tray and then add the florets onto the tray. Add them one by one so you can evenly distribute them so they aren’t touching each other. Pop them in the oven.
• After around 12 minutes, the batter should be golden brown but not starting to crisp. Remove the tray from the oven and use a slotted spatula (preferably a bendy plastic one) to rotate the pieces. Drizzle with your favourite hot sauce and honey, moving the pieces around with the spatula to evenly coat.
• Pop back in the oven for around 5 minutes or until crispy and golden. If your oven is powerful it could be less than this so keep an eye out! Season generously with flakey salt immediately when you remove them from the oven, this will allow the salt to bind better with the c. bites. Serve with your favourite hot sauce combined with mayo to make a chilli mayo.