For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of roasted cauliflower alongside fries and a creamy chive slaw. The cauliflower wields a clever technique of using chipotle sauce and honey to keep the crisp, lightly spiced panko crumb attached – making for moreish bites that will become your new obsession!
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Aussie spice blend
mild chipotle sauce
All-American spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle over the Aussie spice blend, season with salt and drizzle with olive oil. Toss to coat. Bake fries until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
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.
Divide the American honey and chipotle roasted cauliflower, spiced fries and creamy chive slaw between plates. Serve with the remaining chive sour cream. Garnish with the remaining chives.