Name: Crunchy Cauliflower Bang Bang Bowls
Total time: 50 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 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; 3 Tbsp Olive Oil

Crunchy Cauliflower Bang Bang Bowls

Veggie dream. Make sure to leave the cauliflower florets in the oven until they are brown and crunchy. The sriracha mayo is simple and brings the dish together.

Asian-Inspired Summer Rice

Preheat oven to 180°C/356°F.

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

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

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.

Get your rice on. Follow pack instructions.

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.

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

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!