Start by washing your cauliflower and then breaking it down into bitesize pieces.
Then place the pieces into a mixing bowl and season with garlic and onion powder, smoked paprika and lemon pepper seasoning.
Add flour to a mixing bowl and season with a pinch of corn starch, onion powder, garlic powder, salt, pepper, paprika, cayenne, brown sugar and cumin. Mix together and then pour in your vegan milk. Whisk to create your wet batter.
Then in a separate bowl, mix together panko and golden breadcrumbs.
Now, dip your cauliflower into the wet batter, shake it off and then dip into the breadcrumbs. Coat well in the breadcrumbs and be gentle not to remove the coating once coated.
Then, deep fry at 175C for four to five minutes.
Melt your vegan butter gently in a pan, add in lemon pepper seasoning, lemon zest and the juice of half a lemon. Add agave for some sweetness. Kill the heat and add some chopped parsley.
Remove your cauliflower from the fryer, and place down, drizzle the lemon pepper sauce all over the bites. Enjoy!