Heat the oil in a non-stick frying pan and saute the cauliflower until softened.
Transfer the cauliflower to a food processor and add the millet (uphoko), lemon zest, flour and parsley.
Process until the mixture comes together. Season to taste.
Wet your hands and roll 2 tablespoons of the mixture into nugget shapes and place on the baking sheet.
Heat a non-stick frying pan with a little oil and fry the nuggets until golden - about 5 minutes.
Turning often to evenly brown on all sides.
To make the sauce, combine the vinegar, honey, water and KNORR Tomato Base Dry Cook In Sauce in a small saucepan and simmer for 10 minutes or until thickened.
Serve the nuggets with the dipping sauce.
TIP: Store any leftover sweet and sour sauce in a sealed container in the fridge for up to 1 week.