Take the cauliflower and cut into even bitesize florets. Mix the flour, cornflour and seasoning together. Add the cold water slowly and mix well until your form a batter-like consistency.
Tip the panko breadcrumbs into a separate bowl. Coat the cauliflower in batter then into the crumbs a few at a time, ensuring florets are evenly coated.
Bake in the oven at 180˚C until golden and crisp. Tip into a bowl and coat in Baxters Spicy Jalapeno Chilli relish, tossing well to ensure a good even coating.
Sprinkle with shredded chilli, spring onions and sesame seeds. Serve immediately.
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