Directions

1. In a medium-sized shallow dish, add all of the cauliflower marinade ingredients and whisk well.
   

2. Wash and cut the cauliflower head into bite-size florets and add them to the marinade. Mix the cauliflower around making sure to coat each side. Place the dish into the fridge for 1-2 hours.
   

3. On a plate, make a bed of breadcrumbs.
   

4. Make sure each of the cauliflower pieces are fully coated in the cauliflower marinade before dipping into the breadcrumbs. Place crumbed cauliflower florets onto a sheet of baking paper.
   

5. In a frying pan with straight sides that are at least 2 inches tall, add the rice bran oil and heat.
   

6. Once the oil is hot, add in the cauliflower (gently does it! Add them in piece by piece) and cook for 2-3 minutes each side or until crispy and golden. Try not to overcrowd the pan during this step.
   

7. Once cooked, remove the cauliflower bites using a spider strainer, and place onto a cooling rack set over a chopping board lined with paper towels.
   

8. To make the dip, add the yoghurt, diced cucumber, mint and maple syrup to a small bowl and stir well.
   

9. Sprinkle a little salt over the cooked cauliflower and enjoy by dipping into the yoghurt dip.