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.
300
Cauliflower Florets
1
Finely Chopped Tomatoes with Onion and Garlic
1
Garlic Clove
½
Red Chilli
75
Soured Cream
(Contains Milk)
250
Halloumi
(Contains Milk)
50
Panko Breadcrumbs
1
Courgette
(May contain Celery)
1
Central American Style Spice Mix
1
Cannellini Beans
2
Mayonnaise
1
Coriander
75
Water
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). Slice the halloumi into 3 slices per person.
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. Once the cauliflower has 6 mins left to cook, heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the halloumi and fry until golden, 2-3 mins each side. 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 and halloumi on top and finish with a sprinkling of remaining coriander. Enjoy!
MOD Step 3: If you've added halloumi to you're meal, slice the halloumi into 3 slices per person at the end of the step above. Then follow the rest of the step and recipe.
MOD step 4:If you've added halloumi to your meal. Follow the recipe step above. Once the cauliflower has 6 mins left to cook, heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the halloumi and fry until golden, 2-3 mins each side. Follow the rest of the recipe as instructed.
MOD step 6: If you've added halloumi to your meal, serve on top of the stew with the cauliflower.