Southern Style Cauliflower Nuggets

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.

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.

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.

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.