Bang Bang Cauliflower Chopped Salad

1.) Start by making the bang bang cauliflower. Preheat the oven to 200°C and chop the cauliflower into bitesized florets.

2.) To make the batter, whisk together the flour, cornflour, 1 tbsp garlic powder, buttermilk, and a generous pinch of salt and pepper. The batter should have a loose, pancake-like consistency. If it's too thick, add a splash more milk or water to loosen it.

3.) In a separate bowl, combine the panko breadcrumbs with the remaining 1 tbsp garlic powder and a pinch of salt and pepper.

4.) Toss the cauliflower florets in the batter until fully coated, then transfer them to the panko breadcrumbs and coat evenly. Arrange the cauliflower in a single layer on a lined baking tray and bake for 25-30 minutes, or until golden, crispy, and cooked through.

5.) Meanwhile, make the chopped salad. Roughly chop the romaine lettuce, add the radishes and chop again. Add the spring onions and, yep, chop again! Toss in the cherry tomatoes and give everything one final chop. Add the edamame beans, then transfer the salad to a large serving bowl.

6.) Next up, it's time for the all important Everything Bagel Bang Bang Sauce. In a jug, whisk together the Everything Bagel Peanut Butter, soy sauce, runny honey, and lime juice until smooth. Slowly add warm water, a little at a time, until you have a thick but pourable dressing.

7.) Once the cauliflower is cooked and crispy, add it to the salad. Drizzle over the dressing and toss everything together until evenly coated. Serve straight away and enjoy!