Crisp Cauliflower Nuggets

Name: Crisp Cauliflower Nuggets with a Spicy Bean Stew and Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 Cauliflower Florets; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Garlic Clove**; ½ Red Chilli; 75 Soured Cream; 50 Panko Breadcrumbs; 1 Courgette; 1 Central American Style Spice Mix; 1 Cannellini Beans; 2 Mayonnaise; 1 Coriander; 75 Water

with a Spicy Bean Stew and Soured Cream

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These crispy cauliflower ‘nuggets’ are too delicious to miss. Baked in the oven with a panko breadcrumb crust and seasoned with our delicious Central American spice, Chef Andre has really hit the mark with this delicious vegetarian recipe. Served with a spicy bean and courgette stew and topped with soured cream and fresh chopped coriander, this is a clean-plates-all-round kind of dish.

Tags:

Veggie

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

300

Cauliflower Florets

Finely Chopped Tomatoes with Onion and Garlic

Garlic Clove**

Red Chilli

Soured Cream

(Contains: Milk)

Panko Breadcrumbs

Courgette

(May contain traces of: Celery)

Central American Style Spice Mix

Cannellini Beans

Mayonnaise

Coriander

Not included in your delivery

Water

Nutritional information

Energy (kcal)493 kcal

Energy (kJ)2063 kJ

Fat18 g

of which saturates6 g

Carbohydrate58 g

of which sugars22 g

Protein18 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Spoon

•Baking Tray

•Chopping Board

•Fork

•Garlic Press

•Knife

•Sieve

•Medium Saucepan

Instructions

Preheat your oven to 200°C. Pop the cauliflower florets into a mixing bowl. Season with salt and pepper and stir in the mayonnaise. Make sure the florets are well coated. In another small bowl, mix the panko breadcrumbs with half the Central American spice mix. Season the crumbs with salt and stir in a glug of oil. Tip the crumbs onto the florets and toss to coat evenly.

Carefully transfer the florets to a lined baking tray and roast on the top shelf of your oven until golden and crispy, 20-25 mins. Discard any crumbs that are left in the bowl.

Drain and rinse the cannellini beans in a sieve. Transfer a third to a bowl and crush with a fork (we will use these later to thicken the bean stew). Trim the courgette, quarter lengthways, then chop widthways into small chunks. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Add the courgette and cook, stirring for 3 mins. Stir in the garlic and remaining spice mix, cook for 1 minute more, then add the finely chopped tomatoes and water (see ingredients for amount). Bring to a simmer, then leave to bubble away for 5 mins. After 5 mins, add the whole and crushed beans to the stew. Cook until the stew is nice and thick, 5-6 mins more.

Do any washing up now whilst everything is cooking. When the cauliflower is ready, remove from the oven. Stir half the coriander into the stew, then remove from the heat. Season the stew with salt and as much red chilli as you like!

Spoon the spicy bean stew into bowls and add a dollop of sour cream. Carefully arrange the cauliflower nuggets on top and finish with a sprinkling of remaining coriander. Enjoy!