Heat oven to 180C.
Break the cauliflower into florets and cut the stems into bite sized chunks.
Weigh out the flour, milk, garlic, onion powder, cumin, and paprika into a bowl and whisk to a batter.
Pour the Panko breadcrumbs into a second bowl with the salt & pepper.
Dip the cauliflower into the batter and toss to coat then dip in the LEON Ketchup / Chilli sauce and then drop into the panko breadcrumbs to coat. Ensure well coated.
Pour enough LEON Picual EVOO into a medium saute pan to come 5cms up its sides and put on a medium high heat. Once the oil is hot, drop the cauli florets into the oil until cooked through and golden (roughly 5 minutes.) You will prob need to do this in four or five batches.
Transfer to a tray lined with kitchen paper to drain and keep warm in a low oven while you fry the remaining batches.
Pile up the fried cauli bites on a large plate and sprinkle some flaked salt and a handful of fresh parsley with extra LEON chilli sauce/ Ketchup for dipping.
Serve with LEON Ketchup.