Crunchy Cauliflower Bang Bang Bowls

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Break cauliflower into florets and chop up courgettes into bite-size pieces.

Step 3.

Get three bowls out. Add flour to one, eggs to another (whisk them up) and breadcrumbs to the last.

Step 4.

Dip veg into the flour, the eggs, the breadcrumbs (in that order). Add baking paper to a baking tray. Add the veg, season with salt and drizzle with olive oil. Put the tray in the oven for 30 minutes until golden and crunchy.

Step 5.

Get your rice on. Follow pack instructions.

Step 6.

Finely chop cucumber and radish. Add to a bowl with the juice of half a lime, 3 tbsp of olive oil, a handful of coriander, salt and pepper. Mix together and set aside.

Step 7.

Into a bowl add mayo, Sriracha and the juice of half a lime. Mix everything together.

Step 8.

Serving time. Add rice to a bowl. Top with bang bang veg, some avocado slices, the zingy radish salad, a big dollop of Sriracha mayo and some fresh coriander leaves. Enjoy!

You want the courgettes and the cauliflower florets to be perfect bite-sized pieces so bear that in mind while prepping!

2 Tbsp Sriracha
6 Tbsp Mayonnaise
1 Avocado
400g Basmati Rice
240g Radishes
1 Cucumber
25g Plain Flour
2 Eggs
100g Breadcrumbs
1 Cauliflower
2 Courgettes
1 Lime
Handful of Coriander
Salt
Pepper
3 Tbsp Olive Oil