• Mix the flax seed meal and water. Leave for 10-15 minutes until thick. While waiting, add the rest of the batter ingredients in a bowl and mix until smooth. When the flax egg is thick, mix it in the batter as well.
• For the coating, process the cornflakes until very fine. For the crushed ones, I simply just used a mortar and pestle. You can refer to the images above for an idea on how fine/crushed the flakes can be.
• Coat each floret by first dipping it in the batter then into the finely crushed corn flakes. Then dip it back into the batter before coating it in the roughly crushed corn flakes. Repeat this step for the rest of the florets until everything is coated.
• Heat a frying pan with canola oil. Once hot (you can test this by placing some flakes to see if it bubbles), place the florets. You may need to cook them in batches depending on the size of your pan.
• Fry the florets for 3-5 minutes, moving them around until evenly golden brown. Remove from the heat and drain any excess oil. Fry the basil leaves until crisp, around 2-3 minutes. Turn off heat.
• In a pan (or using the same frying pan), heat 1 tbsp of oil. Add in the lemon zest and chili (if using) then add in the basil and cauliflower. Evenly sprinkle the salt and black pepper then mix well. Turn off heat and enjoy while hot!

Baking Option

• Heat oven to 350F. On a baking tray lined with parchment paper, place the cauliflower. You can opt to brush them with a little oil. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking. I used an oven toaster with temperature settings.