Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve any large cauliflower florets.

Pop the florets into a large bowl and season with salt and pepper. Add half the mayonnaise and toss to coat the florets.

In another small bowl, mix the breadcrumbs with the Central American style spice mix. Season with salt and stir in the oil for the breadcrumbs (see pantry for amount).

Add the crumbs to the florets and toss to coat evenly.

Pop the coated florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.

Roast your cauliflower nuggets on the top shelf until golden and crispy, 20-25 mins.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the sweet chilli sauce and remaining mayonnaise. Season with salt and pepper. 

Add the coleslaw mix and toss to coat in the dressing.

When the wedges have 5 mins remaining, remove them from the oven, sprinkle over the grated hard Italian style cheese and toss to coat. Return to the oven for the remaining time.

Just before serving, add the baby gem to the slaw and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share your cauliflower nuggets, cheesy wedges and slaw between your plates. 

Serve with ketchup (see pantry for amount) on the side for dipping.

Enjoy!