Bang Bang Cauliflower Salad Bowls |
You want the broccoli and the cauliflower florets to be perfect bite-sized pieces so bear that in mind while prepping! Leave the cauliflower in the oven until perfectly brown and crunchy.
Favourites 36
Total Time: 50 Minutes
Serves 4


  • 1 cauliflower
  • 1 broccoli
  • Plain flour
  • 2 eggs
  • Dried breadcrumbs
  • 1 cucumber
  • 200g bag of radishes
  • 1 lime
  • 3 gem lettuces
  • Fresh coriander
  • Mayonnaise
  • Sriracha
  • 1 avocado
  • Olive oil
  • Salt and pepper


  1. Preheat your oven to 160°C fan (180°C/360°F/Gas Mark 4).
  2. Break the cauliflower and broccoli into florets.
  3. Get 3 bowls out. Add some flour to one, 2 beaten eggs to another and breadcrumbs to the last.
  4. Dip the broccoli and cauliflower florets into the flour, the eggs and the breadcrumbs, in that order. Add baking paper to a baking tray. Season the veg with salt and drizzle with olive oil, and then put the tray in the oven for 30 minutes until golden and crunchy.
  5. Finely chop a cucumber and the radishes. Add to a bowl with the juice of half a lime, the chopped gem lettuces, 3 tbsp of olive oil, a handful of coriander, and salt and pepper. Mix together and set aside.
  6. Into a bowl add 6 tbsp of mayo, 2 tbsp of sriracha and the juice of half a lime. Mix everything together.
  7. Serving time. Add the zingy radish salad to a bowl. Top with bang bang veg, some avocado slices, a big dollop of sriracha mayo and some fresh coriander leaves. Enjoy!

Recipe courtesy of MOB Veggie: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Image: Haarala Hamilton.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.