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Crispy Cauliflower Nuggets

Crispy Cauliflower Nuggets

with Spicy Bean Stew and Soured Cream

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

Tags:SpicyVeggieUnder 650 calories
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 sachet


(ContainsEgg, Mustard)

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 sachet

Central American Style Spice Mix

1 pack(s)

Cannellini Beans

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 bunch(es)


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Soured Cream


Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Oil for the Breadcrumbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat24.0 g
of which saturates6.4 g
Carbohydrate58.2 g
of which sugars21.6 g
Protein19.2 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Parchment Paper
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the cauliflower into florets (like small trees), halving any large ones. Pop them into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.
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 spicy crumbs to the florets and toss to coat evenly.


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


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.
Once hot, 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 sauce (see ingredients for amount). Bring to a simmer, then 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 thickened, 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'd 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 soured cream.
Finish with a sprinkling of the remaining coriander. Enjoy!