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Crispy Cauliflower Nuggets

Crispy Cauliflower Nuggets

with Spicy Bean Stew and Creme Fraiche

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Our Crispy Cauliflower Nuggets are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:WW ApprovedUnder 650 caloriesSpicyVeggie
Allergens:EggMustardCereals containing glutenMilk

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

300 grams

Cauliflower Florets

2 sachet(s)

Mayonnaise

(ContainsEgg, Mustard)

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 sachet(s)

Central American Style Spice Mix

1 pack(s)

Butter Beans

1 unit(s)

Courgette

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 bunch(es)

Coriander

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water

1 tbsp

Oil for the Breadcrumbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2374 kJ
Energy (kcal)567 kcal
Fat28.0 g
of which saturates9.0 g
Carbohydrate56 g
of which sugars18.0 g
Protein17 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Mixing Bowl
Bowl
Parchment Paper
Baking Tray
Garlic Press
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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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 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.

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.

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).

4

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.

5

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).

6

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!