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.
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Serves
4
Sriracha
Mayonnaise
Avocado
Basmati Rice
Radish
Cucumber
Plain Flour
Egg
Breadcrumb
Cauliflower
Courgette
Lime
Coriander
Salt
Peppers
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
You want the courgettes and the cauliflower florets to be perfect bite-sized pieces so bear that in mind while prepping!
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content.
Serves
4
Sriracha
Mayonnaise
Avocado
Basmati Rice
Radish
Cucumber
Plain Flour
Egg
Breadcrumb
Cauliflower
Courgette
Lime
Coriander
Salt
Peppers
Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
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!
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