Preheat the oven to 200°C fan / 425°F. Line the large baking tray with parchment paper and lightly grease it with 1 tsp cooking oil.

Cut 650 g cauliflower into small florets. Finely slice 3 spring onions and finely slice the deseeded red chilli.

Combine the plain flour, garlic granules, sweet smoked paprika, ground cumin, cayenne pepper, and half the flaky sea salt in the large mixing bowl. Whisk in the oat milk until the batter is smooth.

Add the cauliflower florets to the batter. Toss until every floret is evenly coated.

Spread the coated cauliflower florets over the prepared baking tray in a single layer. Leave space between the florets so they roast instead of steaming.

Roast the cauliflower for 25 min. Turn the florets over with the spatula halfway through cooking.

Whisk the tahini, maple syrup, toasted sesame oil, lemon juice, and water together in the medium mixing bowl. Season the sauce with black pepper and the remaining flaky sea salt.

Transfer the golden roasted cauliflower into the tahini sauce. Toss until the florets are fully coated.

Return the coated cauliflower to the baking tray. Roast for 10 min until sticky, golden, and crisp at the edges.

Sprinkle the roasted cauliflower bites with black sesame seeds, sliced spring onions, and sliced red chilli. Serve warm.

Sprinkle over the sesame seeds, spring onion and chilli to serve.