Batter & cauliflower
Mix all of the ingredients in a blender to produce a smooth batter, transfer to a bowl.
Dip the cauliflower florets in the batter one at a time, then place on a baking tray lined with baking paper.
Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Turn the florets after 15 mins.
To make the sauce, mix the agave syrup, chilli sauce, lemon juice and coconut oil in a blender, pour into a bowl. Remove the cauliflower from the oven, toss individually in the sauce, return to the tray and roast for a further 20 mins.
Dip & garnish
To make the dip, puree all of the ingredients in a blender, serve with the cauliflower.
Garnish with the tahini, lemon and sesame seeds.