1. Preheat the oven to 200º/180º fan.
2. Remove leaves and slice the cauliflower across into 2 x 1" thick slices. Cut again in half to create "wings".
3. Place the cauliflower in a microwavable/heat proof dish with hot water and blanche in the microwave or over the hob for a few minutes to lightly soften. Remove from the heat, drain off the water, pat dry and set aside.
4. Chop the spring onions in the Hand Blender chopping bowl and combine with the chillis, teriyaki sauce, soy sauce, honey, pepper, and the lime juice. Loosen the honey in the microwave, add to the mixture and pour into a shallow baking dish.
5. One by one, place cauliflower wings into the marinade, tossing a few times until completely covered. Cover with cling film and place in the fridge. Turn over the wings every 15 mins and leave for as long as possible - the longer the marination the better the flavour!
6. Remove from the fridge, turning over once more and drizzle olive oil over the wings. Place in the preheated oven for 20-30 mins.
7. Serve on a bed of egg noodles with a spoon of marinade. Top with a sprinkling of sesame seeds and chopped spring onions.

Top tips…

• Cut the cauliflower from the centre to obtain even/flat wings, these can then be cut again for smaller portions.
• For an alternative flavour, use Cajun spices with the onion, chilli and lime and serve on a bed of couscous.
• Cover the dish tightly with foil before baking for a "steamed/baked" flavour.
• Fantastic on the grill or BBQ, just brush each side with a little olive oil first.