Honey-Chipotle Cauliflower & Spiced Fries
with Sour Cream & Chive Slaw
- Soy
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
We've swapped wings for cauliflower, and slathered the florets in a killer honey-chipotle sauce. Complete with mildly spiced fries and a creamy, tangy slaw, this is a dish even meat lovers will approve. *This recipe is under 650kcal per serving*
Ingredients
2
potato
1 portion
cauliflower
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
chives
1 packet
Light Sour Cream
(Contains: Milk;)
1
cucumber
1 bag
slaw mix
1 sachet
Aussie spice blend
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 tbs
honey
2 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Sprinkle over the Aussie spice blend, season with salt and drizzle with olive oil. Toss to coat.
TIP: If your oven tray is crowded, divide between two trays.
Cut the cauliflower into small florets. In a medium bowl, combine the honey, mild chipotle sauce, all-American spice blend, a pinch of salt and some olive oil (1 tbs for 2 people / 2 tbs for 4 people). On a plate, combine the panko breadcrumbs and a good drizzle of olive oil. Toss the cauliflower in the honey-chipotle mixture until well coated. Press a handful of cauliflower into the breadcrumbs, turning to coat. Repeat with the remaining cauliflower.
Spread the crumbed cauliflower over a second lined oven tray. Bake the fries and cauliflower until tender, 20-25 minutes.
TIP: Spacing out the cauliflower helps it bake evenly!
While the fries and cauliflower are baking, finely chop the chives. In a small bowl, combine the light sour cream and 1/2 the chives.
Thinly slice the cucumber. In a large bowl, combine the cucumber, slaw mix, white wine vinegar and 1/2 the sour cream mixture. Add a pinch of salt and pepper, tossing to coat.
Divide the honey-chipotle cauliflower, spiced fries and sour cream and chive slaw between plates. Sprinkle with the remaining chives. Serve with the remaining sour cream and chive dressing.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-chipotle cauliflower, though some found it too spicy. The dish offers a surprising and delicious mix of flavours.
- Ease of prep: Crumbing the cauliflower was fiddly for some, with breadcrumbs not sticking well. Consider mixing sauce and crumbs in one bowl for easier prep.
- Suggestions: Several suggested using more sauce to fully coat the cauliflower. Some preferred a mayo-based dressing for the slaw instead of sour cream.
- Leftovers: The cauliflower works well in a frittata the next day. Some found the cucumber and slaw mix less fresh by day four.
- Portions: A few felt it lacked protein as a main meal. Consider adding chicken skewers or feta to bulk it up.
