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.
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.
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
75
Water
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.
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.
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).
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.
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.
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!