Loaded sweet potato wedges with smoky popcorn cauliflower

Yield: 4 servings


  • 250g cauliflower florets
  • 40ml smoky bbq marinade
  • Olive oil, for drizzling
  • 2 teaspoons sesame seeds
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • 40g baby rocket
  • 1/2 avocado, smashed
  • Pecans, toasted and roughly chopped, to serve
  • Lemon and/or lime wedges, to serve
  • Tahini maple dressing (Makes about 250ml)
  • 120g tahini
  • 40g maple syrup
  • 80ml lemon juice
  • 40ml mild olive oil
  • Salt and freshly ground black pepper


  1. To make the tahini maple dressing, whisk all of the ingredients together in a bowl until combined and smooth. Season to taste. Note that the sauce may thicken on standing – add a little water to loosen if necessary. Store in an airtight container in the fridge for up to 7 days.
  2. Preheat the oven to 200°C fan-forced. Place the cauliflower on a large lined baking tray and toss with the marinade, then spread into a single layer. Drizzle with a little olive oil and sprinkle with the sesame seeds. Roast for 20–25 minutes or until the cauliflower is well browned around the edges and just tender.
  3. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 3 1/4 – 3 3/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  4. Scatter the rocket over a serving dish and pile with the wedges. Top with the cauliflower, dollop with the avocado and scatter with pecans. Drizzle with the dressing or serve it in a small pot on the side with the lemon wedges.