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.

Yield

Serves 4

Total Time

50 Minutes

Ingredients

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

Method

Step 1

Preheat your oven to 160°C fan (180°C/360°F/Gas Mark 4).

Step 2

Break the cauliflower and broccoli into florets.

Step 3

Get 3 bowls out. Add some flour to one, 2 beaten eggs to another and breadcrumbs to the last.

Step 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.

Step 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.

Step 6

Into a bowl add 6 tbsp of mayo, 2 tbsp of sriracha and the juice of half a lime. Mix everything together.

Step 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.

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