• 2 heads of cauliflower
• 2½ dl organic spelt flour  (or gluten-free flour)
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ½ tsp. smoked paprika
• ¼ tsp. salt
• 2½ dl almond milk
• 2½ dl  spicy chilli sauce

Preheat oven to 200°C. Mix together spelt, onion powder, garlic powder, smoked paprika, salt and almond milk until it becomes a thick sauce. Cut the cauliflower in a sufficiently large florets, soak in the sauce and bake for 15 minutes. Take out of the oven and soak in the spicy chili sauce, place back in the oven and bake again for 5-7 minutes. Serve with spicy sauce. It is also good to have an extra dose of chili sauce in a bowl on the side  to dip in.

Spicy Sauce

• 100 g cashews, soaked for about 2 hours.
• 1 clove garlic
• 1 tsp. dried dill
• 1 tsp. Italian spice
• 1 tsp. onion powder
• 1 tsp. salt
• 2 tbsp. freshly squeezed lemon juice
• ½ dl water (more if needed)

Pour the water from the cashews and put them along with other ingredients in a blender and mix until silky smooth.