Crispy Cauliflower Nuggets
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Crispy Cauliflower Nuggets

Crispy Cauliflower Nuggets

with Spicy Bean Stew and Soured Cream

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 creme fraiche and fresh chopped coriander, this is a clean-plates-all-round kind of dish.

Tags:
Veggie
Spicy
Under 600 calories
Allergens:
Milk
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

75

Soured Cream

(Contains Milk)

300

Cauliflower Florets

2

Mayonnaise

50

Panko Breadcrumbs

(Contains Cereals containing gluten)

1.5

Central American Style Spice Mix

1

Cannellini Beans

1

Courgette

(May contain Celery)

1

Garlic Clove

½

Red Chilli

1

Coriander

1

Finely Chopped Tomatoes with Onion and Garlic

Not included in your delivery

75

Water

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Nutritional information

Energy (kcal)489 kcal
Energy (kJ)2045 kJ
Fat18 g
of which saturates6 g
Carbohydrate55 g
of which sugars22 g
Protein18 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Mixing Bowl
Small Bowl
Baking Tray
Cup
Fork
Garlic Press
Knife
Medium Saucepan
Bowl

Instructions

Coat the Cauliflower
1

Preheat your oven to 200°C. Halve any large cauliflower florets. Pop the florets into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat the florets. In another small bowl, mix the breadcrumbs with half the Central American style spice mix. Season the crumbs with salt and stir in a glug of oil. Add the crumbs to the florets and toss to coat evenly.

Roast the Florets
2

Pop the coated florets onto a lined baking tray and spread them out in a single layer. When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins. Discard any leftover crumbs in the bowl.

Prep the Veggies
3

Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. 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).

Start the Stew
4

Heat a drizzle 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 Central American style spice mix and cook for 1 min more. Add the finely chopped tomatoes and water (see ingredients for amount). Bring to a simmer, then leave to bubble away for 5 mins.

Finish Off
5

Meanwhile, drain and rinse the cannellini beans in a sieve. Transfer a third to a bowl and crush with a fork. After 5 mins, add the whole and crushed beans to the stew. Cook until the stew is thick, 5-6 mins. Stir half the coriander into the stew, then remove from the heat. Season with salt and as much red chilli as you like.

Serve
6

When the nuggets are crisp, remove from the oven. Spoon the spicy bean stew into bowls and add a dollop of soured cream. Carefully arrange the cauliflower nuggets on top and finish with a sprinkling of remaining coriander. Enjoy!