Cheesy Spicy Cauliflower Nuggets
with Chipotle Mayo | Perfect for sharing
Coated in cheesy spicy panko breadcrumbs, these cauliflower nuggets are perfect for dipping into chipotle mayo. Prefer things milder? Just add less spice!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
(Contains Egg, Mustard)
(Contains Cereals containing gluten)
Central American Style Spice Mix
Not included in your delivery
Oil for the Breadcrumbs
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve any large cauliflower florets. Pop the florets into a mixing bowl. Season with salt and pepper and stir in the grated hard Italian style cheese and half the mayonnaise. Make sure the florets are well coated.
c) In a small bowl, mix the panko breadcrumbs with the Central American style spice mix (see ingredients for amount - add less if you'd prefer things milder). Season the crumbs with salt and stir in the oil for the breadcrumbs (see pantry for amount).
d) Add the crumbs to the florets and toss to coat evenly.
a) Pop the coated florets onto a lined baking tray and spread them out in a single layer. Discard any crumbs left in the bowl.
b) When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.
c) Meanwhile, combine the remaining mayo in a small bowl with the chipotle paste (add less if you'd prefer things milder).
a) Once roasted, pop the cauliflower nuggets onto a sharing dish and season with salt.
b) Serve the chipotle mayo alongside for dipping.