1Preheat oven to 220°C (200° C fan forced) and line a baking tray with baking paper.
2Place cauliflowers florets in a deep bowl and pour over the whisked egg whites. Stir until florets are evenly coated with egg white.
3Place breadcrumbs in a separate bowl and season with sea salt and pepper then pour over the cauliflower florets. Using a large serving spoon gently toss to coat evenly.
4Transfer cauliflower florets to baking tray, spray lightly with olive oil spray and bake for 20 minutes or until tender and browned.
5In the meantime, prepare the sauce. In a small pan add the Thai Seasoning Cold Blended Paste along with the sesame oil, honey and light soy sauce. Bring to a boil, then reduce heat and gently simmer for 3 minutes.
6In a small bowl combine corn flour and cold water, blending to a paste. Pour into the sauce and return to the boil then remove from heat and set aside.
7Remove cauliflower florets from oven and pour the sauce over the florets. Gently combine to evenly coat.
8Garnish with toasted sesame seeds and spring onions.