Southern Style Cauliflower Nuggets
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Southern Style Cauliflower Nuggets

Southern Style Cauliflower Nuggets

with Cheesy Wedges and Slaw

Our Southern Style Cauliflower Nuggets is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

300 grams

Cauliflower Florets

128 grams


(Contains Egg, Mustard)

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Gem Lettuce

32 grams

Sweet Chilli Sauce

120 grams

Coleslaw Mix

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)2897 kJ
Energy (kcal)692 kcal
Fat28.6 g
of which saturates5.9 g
Carbohydrate94.2 g
of which sugars22.4 g
Protein19.4 g
Salt3.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Large Bowl


Spice up the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Prep the Cauliflower

Meanwhile, halve any large cauliflower florets.

Pop the florets into a large bowl and season with salt and pepper. Add half the mayonnaise and toss to coat the florets.

In another small bowl, mix the breadcrumbs with the Central American style spice mix. Season with salt and stir in the oil for the breadcrumbs (see pantry for amount).

Add the crumbs to the florets and toss to coat evenly.

Bake your Nuggets

Pop the coated florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.

Roast your cauliflower nuggets on the top shelf until golden and crispy, 20-25 mins.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Bring on the Slaw

In a large bowl, combine the sweet chilli sauce and remaining mayonnaise. Season with salt and pepper. 

Add the coleslaw mix and toss to coat in the dressing.

Cheese Please

When the wedges have 5 mins remaining, remove them from the oven, sprinkle over the grated hard Italian style cheese and toss to coat. Return to the oven for the remaining time.

Just before serving, add the baby gem to the slaw and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up

Share your cauliflower nuggets, cheesy wedges and slaw between your plates. 

Serve with ketchup (see pantry for amount) on the side for dipping.