Spiced Cauliflower Nuggets

While the wedges are baking, cut the cauliflower into small florets. In a medium bowl, place the cauliflower florets, the salt and 1/2 the garlic aioli. In a second medium bowl, combine the panko breadcrumbs, All-American spice blend, paprika spice blend (see ingredients list) and a drizzle of olive oil. Toss the cauliflower in the aioli until well coated, then pour the spiced breadcrumbs over the cauliflower and toss to coat.

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

While the cauliflower is baking, trim the snow peas and thinly slice. Thinly slice the spring onion. Slice the lemon into wedges (see ingredients list).

In a medium bowl, combine the remaining garlic aioli with a good squeeze of lemon juice and a good pinch of salt and pepper. Add the slaw mix, sliced snow peas and spring onion. Just before serving, toss to combine. TIP: For the low-calorie option, omit the garlic aioli from the slaw and use a drizzle of olive oil for the dressing.