Florets of cauliflower are coated in a sweet nutty sauce, covered in spiced breadcrumbs and polenta, and then baked. The result is possibly the tastiest, crunchiest, lip-smackingly wonderful things I have ever made, if I do say so myself…! We’ve served them in homemade tortillas (so easy and vastly superior from the chewy shop-bought ones) with our favourite slaw, a drizzle of cashew marmite cream, and a fresh minty pea salad. These crunchy beauties are pretty versatile, so serve them up with whatever you fancy today! Serves 3-4.

Ingredients: Crunchy cauliflower bites – 1 cauliflower head; 70g panko breadcrumbs; 80g polenta; 2 tsp ground cumin; 2 tsp smoked paprika; 1/2 tsp turmeric; 1 tsp salt; 2 tbsp coconut oil; 2 tbsp peanut butter; 2 tbsp maple syrup; 4 tbsp soy sauce; 1 tbsp hot sauce.

Tortillas – 300g plain flour; 1/2 tsp salt; 150 ml water; 3 tbsp olive oil (makes 8 tortillas).

Slaw – 1/2 red cabbage; 3 carrots; 2 spring onions; 2 tbsp soy sauce; 1 tbsp honey; 1 garlic clove; chunk of root ginger; 2 tbsp cider vinegar; 4 tbsp olive oil.

Pea salad – 200g peas; 1/4 cucumber; 1 avocado; handful of shredded red cabbage; 15 toasted hazelnuts; handful of toasted seeds (sunflower and sesame); a few springs of fresh mint; 1 lemon; glug of olive oil; salt and freshly ground pepper.

Cashew marmite cream – handful of cashews; 1 tsp marmite; water

For the cauliflower bites, chop the cauliflower head into bite-size florets. Mix all the dry ingredients in a small bowl. In a small saucepan, melt the coconut oil, peanut butter, maple syrup, soy sauce and hot sauce together on a medium heat for just 1-2 minutes. Pour this sauce over the cauliflower florets and toss to make sure they’re all evenly coated. Toss the breadcrumb/spice mix in next, a third at a time to make sure it covers all your pieces nicely. Line a baking tray with greaseproof paper and spread your cauli bites into it. Bake at 180C for about 30 minutes until deliciously crisp.

To make your own tortillas, mix the flour and salt together in a large bowl, then add the water and oil and bring together into a dough with your hands. Knead for 5 mins, then divide into 8 balls. On a floured surface, roll each into a circle(ish) and dry-fry in a large pan on a high heat for 1-2 mins on each side. Keep fresh in a tea towel while you cook the rest.

For the slaw, make the dressing by whisking together the soy sauce, honey, grated garlic and ginger, cider vinegar and olive oil. Finely slice the carrots, cabbage and spring onions, and toss together with the dressing in a large bowl.

For the pea salad, you can use fresh or frozen peas. If frozen, run cold water over them in a sieve to defrost – this will keep them nice and plump and green! Chop the cucumber and avocado finely, and mix everything together with the finely chopped mint, juice of the lemon, the olive oil, and seasoning to taste.

If you fancy a cashew marmite cream (it’s so good!) blitz the cashews in a small volume of water to a creamy consistency, and then give it a final whiz with the marmite.

Assemble the feast into your tortillas and enjoy!