Hot and spicy, everything nicey…



  • ½ head of cauliflower
  • ¾ cup almond milk
  • ¼ cup sriracha
  • ¼ cup gluten-free flour
  • ¾ cup almond flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of salt
  • Pinch of pepper
  • 3 ½ – 4 cups gluten-free cornflakes


  • ½ cup Raglan Coconut Yoghurt – natural greek style
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • Pinch of pepper
  • Pinch of salt


  1. Line two baking trays with parchment paper. Preheat oven to 210℃ (depending on your oven, if it tends to be hotter then steer more towards 200℃).
  2. Crush up the cornflakes to resemble small flakes. This can be done using a rolling pin with the cornflakes in a bag, or in a bowl using a measuring cup.
  3. Divide the cauliflower into florets.
  4. Mix the milk, flours, sriracha and spices in a medium mixing bowl. Make sure to mix the dry ingredients first and then add in the wet. Mix until the batter is thick enough to coat the cauliflower without dripping.
  5. Dip the battered cauliflower into the cornflakes.
  6. Place on the trays.
  7. Bake for around 30 minutes until golden brown and crispy (do not flip).
  8. While the cauliflower is baking prepare the sauce.
  9. Add the yoghurt, garlic, lemon, salt and pepper into a bowl and mix.
  10. Remove crispy cauliflower from the oven and serve alongside the sauce.
  11. Enjoy!

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