All-American Spiced Cauliflower Nuggets
with BBQ Potato Wedges & Creamy Slaw
- Eggs
- Soy
- Gluten(Wheat)
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
For a vegetarian meal that brings together nostalgia and nutrition, try these golden nuggets of cauliflower alongside potato wedges and a creamy slaw. The cauliflower has a clever technique of using aioli to keep the crisp, lightly spiced panko crumb attached – making for moreish nuggets that will become your new obsession! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 sachet
barbecue seasoning
1 portion
cauliflower
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 stalk
celery
1
cucumber
1 bunch
spring onion
1
lime
1 bag
slaw mix
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil and sprinkle over BBQ seasoning. Season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the wedges are baking, cut cauliflower into small florets. In a medium bowl, combine BBQ sauce, the salt and 1/2 the garlic aioli. In a second medium bowl, combine panko breadcrumbs and All-American spice blend. Toss the cauliflower in the aioli mixture until well coated, then toss in the panko mixture until evenly coated.
Place cauliflower on a second lined oven tray and drizzle with olive oil. Bake until golden and crisp, 20-25 minutes.
While the cauliflower is baking, thinly slice celery, cucumber and spring onion. Slice lime into wedges.
In a large bowl, combine remaining garlic aioli with a generous squeeze of lime juice and a pinch of salt and pepper. Add slaw mix, celery, cucumber and spring onion. Toss to combine.
Divide spiced cauliflower nuggets, BBQ potato wedges and creamy slaw between plates. Serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty cauliflower nuggets, with some finding the BBQ sauce overpowering and others loving the spice blend.
- Ease of prep: Some found coating the cauliflower tricky, with the crumb falling off easily; others appreciated how simple it was to prepare.
- Suggestions: Consider reducing oven time for crispier cauliflower; try air frying for better texture. Add more aioli and BBQ sauce for better coating.
- Texture: Several noted the cauliflower was soggy; cooking at a higher temperature or for less time might help achieve a crispier result.
- Portions: Some found the meal satisfying and generous, while others wanted more coleslaw or felt it wasn't filling enough.
