Preheat your oven to 160°C fan (180°C/360°F/Gas Mark 4).
Break the cauliflower and broccoli into florets.
Get 3 bowls out. Add some flour to one, 2 beaten eggs to another and breadcrumbs to the last.
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.
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.
Into a bowl add 6 tbsp of mayo, 2 tbsp of sriracha and the juice of half a lime. Mix everything together.
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!