First, pre-heat your oven to 200 degrees Celsius (gas mark 6) and prep a baking tray with parchment paper.
Using an electric whisk, whisk the OGGS Aquafaba until it forms stiff peaks in the bowl.
In a separate bowl, combine all dry ingredients and add the siracha and milk. Whisk to combine.
Using a spatula, gently fold the whisked OGGS Aquafaba into the dry ingredients, until well combined.
Add the cauliflower florets to the batter and stir, make sure they are fully coated. If the batter deflates, that's fine, it's still very good!
Place the cauliflower, spaced out slightly, on the tray.
Bake the cauliflower for 20 minutes. Then turn them and bake for a further 20 minutes.
During this time, make the mayo dip! Using an electric whisker, whisk the OGGS Aquafaba until it is pale and frothy.
Add in the white wine vinegar and sugar and whisk for a further 30 seconds.
Slowly, pour in the oil at a height (creating a stream of oil, about the width of a piece of spaghetti) and continue to whisk the mixture, until it thickens and combines.
Season with salt, pepper, lemon and stir in the dill. This mayo is complete.
The glaze is just easy, combine the four ingredients and brush the mixture on the cauliflower once it is cooked. Then enjoy immediately.
