Preheat the oven to 200°C fan / gas mark 6 and line a baking tray with parchment paper.
Using an electric whisk, whisk the OGGS® Aquafaba until it forms stiff peaks and doesn’t shift in the bowl.
Combine all the dry ingredients into a large bowl and add the chilli sauce and milk. Using a spatula, gently fold the Aquafaba into the spicy batter, coating them evenly. Once coated, place the florets onto a baking tray.
Cook the cauliflower for 20 minutes. Once this time is up, give them a turn and cook for another 20 minutes until they’re fully cooked on both sides.
During this time, get your sauces ready! First, the mayo dip… Using a hand blender, whisk up the OGGS® Aquafaba in a measuring jug, until it’s pale, thick and frothy.
Add the white wine vinegar and sugar, blend again for another 30 seconds. After a few minutes, slowly pour the oil and continue blending whilst pulsing the emulsifier up and down.
For a sticky glaze, combine a squeeze of lemon juice, chopped dill, salt and pepper. Once the cauliflower is cooked, brush the glaze over.