Crispy Cauliflower Nuggets
with Spicy Bean Stew and Creme Fraiche
Our Crispy Cauliflower Nuggets are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
300
Cauliflower Florets
64
Mayonnaise
(Contains Egg, Mustard)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Central American Style Spice Mix
1
Courgette
(May contain Celery)
1
Garlic Clove
½
Red Chilli
1
Coriander
1
Finely Chopped Tomatoes with Onion and Garlic
1
Butter Beans
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water
1
Oil for the Breadcrumbs
Nutritional information
Utensils
Instructions
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 the oil for the breadcrumbs (see ingredients for amount). Add the crumbs to the florets and toss to coat evenly. Preheat your oven to 200°C. Halve any large cauliflower florets, then pop 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 with salt and stir in the oil for the breadcrumbs (see ingredients for amount). 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 on 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 chopped tomatoes and water for the stew (see ingredients for amount). Bring to a simmer, then bubble away for 5 mins.
Meanwhile, drain and rinse the butter 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 thickened, 5-6 mins, then stir in half the coriander and remove from the heat. Season with salt and as much red chilli as you like (add less if you don't like heat).
When the nuggets are crispy, remove from the oven. Spoon the spicy bean stew into bowls, then top with the cauliflower nuggets and a dollop of creme fraiche. Finish with a sprinkling of the remaining coriander. Enjoy!
