American Honey & Chipotle Roasted Cauliflower

Cut the cauliflower into small florets. In a medium bowl, combine the honey, mild chipotle sauce, All-American spice blend and olive oil (1 tbs for 2 people / 2 tbs for 4 people), then season with salt. In a shallow bowl, combine the panko breadcrumbs and a good drizzle of olive oil. Toss the cauliflower in the chipotle mixture until well coated, then press a handful of cauliflower into the panko breadcrumbs. Turn the cauliflower and press the other side into the panko until coated all over. Transfer to a plate. Repeat with the remaining cauliflower.

Spread the crumbed cauliflower over a second oven tray lined with baking paper and roast until tender, 20-25 minutes. TIP: Ensure the cauliflower is spaced out on the tray to help it cook evenly!

While the cauliflower is roasting, finely chop the chives. In a small bowl, combine the sour cream and 1/2 the chives.

Thinly slice the radish. In a large bowl, combine the radish, slaw mix, the white wine vinegar and 1/2 the chive sour cream. Season with salt and pepper and toss to combine.