Southern Style Cauliflower Nuggets
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Southern Style Cauliflower Nuggets

with Hot Sauce, Wedges and Slaw Salad

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


300 grams

Cauliflower Florets

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 unit(s)

Baby Gem Lettuce

64 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

50 grams

Hot Sauce

Not included in your delivery

1 unit(s)


¼ tsp

Salt for the Breadcrumbs

2 tbsp

Oil for the Breadcrumbs

20 grams


1 tbsp



Nutritional information

Energy (kJ)3119 kJ
Energy (kcal)746 kcal
Fat35.4 g
of which saturates12 g
Carbohydrate88.6 g
of which sugars19.6 g
Protein22.6 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Mixing Bowl
Small Bowl
Baking Paper
Large Bowl



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, 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.


Meanwhile, halve any large cauliflower florets.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs, Central American spice and cheese into another medium bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. Mix in the olive oil for the breadcrumbs (see pantry for amount).

Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated. 


Pop the coated florets onto a lined large 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 mayonnaise and coleslaw mix. Drizzle with olive oil, season with salt and pepper and toss to coat.



5 mins before your nuggets are cooked, heat a small saucepan on medium heat.

Melt the butter (see pantry for amount) in the pan. Stir in the hot sauce and honey (see pantry for amount). Cook until thickened, 1-2 min. Season with salt and pepper. Set aside.

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.


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

Drizzle the sweet hot sauce over the nuggets.