BBQ Cauliflower Nuggets

While the wedges are baking, in a medium bowl, combine the garlic aioli with the BBQ sauce. Cut the cauliflower into small florets. In a medium bowl, place the cauliflower florets, the salt and 1/2 the BBQ aioli. In a second medium bowl, combine the fine breadcrumbs with a pinch of salt and pepper and a good drizzle of olive oil. Toss the cauliflower in the BBQ aioli until well coated, then pour the breadcrumbs over the cauliflower and toss to coat.

Place the cauliflower on a second oven tray lined with baking paper and spread in an even layer. Bake for 20-25 minutes or until golden.

While the cauliflower is baking, trim the green beans. Roughly chop the silverbeet. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Finely chop the chives.

When the cauliflower has 5 minutes of cook time left, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and silverbeet and cook, tossing, until tender, 3-4 minutes. Add the butter, the garlic and lemon zest and cook, stirring, until fragrant. Stir through the chives (reserve some for garnish) and season with salt and pepper.