• 1 small head cauliflower
  • 1 ½ cups wholemeal flour
  • 3 tbs cornflour
  • 1 ¼ cups water
  • sesame seeds, to garnish
  • sliced spring onion, to garnish
  • 4 cloves garlic, minced
  • 2 tbs Marmite™
  • 2 tbs white vinegar
  • 2 tbs sesame oil
  • 1 tbs no added salt tomato paste
  • 3 tbs honey
  • ½ cup water
  • 2 tsp cornflour


  1. Preheat your oven to 190°C fan bake and line a large baking tray with baking paper.
  2. Cut the cauliflower into small bite-sized florets.
  3. In a large bowl, mix together the flour and cornflour. Add half of the water and mix until smooth. Continue to add the remaining water, a little at a time, until you achieve a thick batter (you may not need all of the water).
  4. Add the cauliflower florets and mix well to coat. Use tongs to transfer the battered cauliflower pieces to the lined baking tray and bake for 20 minutes.
  5. Meanwhile, combine the garlic, Marmite, white vinegar, sesame oil, tomato paste and honey in a small saucepan over medium heat. Mix the cornflour with the water and add to the sauce. Whisk until the sauce thickens and remove from the heat.
  6. When the battered cauliflower has cooked for 20 minutes, remove from the oven and use tongs to transfer the florets into a large bowl. Pour over the sauce and toss well to coat.
  7. Return the florets to the lined baking tray and bake for a further 10-15 minutes until the cauliflower is tender and golden brown.
  8. Transfer to a serving dish and garnish with a sprinkle of sesame seeds and sliced spring onion.

Nutritional information

  • Per Serving
  • Energy (kJ)
  • Energy (Cal)
  • Protein (g)
  • Fat (g)
  • Saturated Fat (g)
  • Carbohydrate (g)
  • Sugars (g)
  • Dietary Fibre (g)
  • Sodium (mg)
  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)

Our Tips

These tasty morsels are great served as a finger food snack or can be turned into a more substantial meal by serving with brown rice, tofu/ tempeh, fresh leafy greens and herbs for an Asian-inspired salad bowl.