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Crispy Cauliflower Nuggets
Crispy Cauliflower Nuggets

Crispy Cauliflower Nuggets

with Spicy Bean Stew and Soured Cream

A customer favourite, these Crispy Cauliflower Nuggets are a tried-and-tested recipe that always wins with a crowd.

Tags:
Veggie
Spicy
Allergens:
Celery
Cereals containing gluten
Egg
Mustard
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains: Celery)

50

Panko Breadcrumbs

(Contains: Cereals containing gluten)

64

Mayonnaise

(Contains: Egg, Mustard)

1

Butter Beans

300

Cauliflower Florets

2

Central American Style Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

1

Garlic Clove**

½

Red Chilli

75

Soured Cream

(Contains: Milk)

1

Courgette

(May contain traces of: Celery)

Not included in your delivery

1

Olive Oil for the Crumb

75

Water for the Sauce

½

Sugar for the Sauce

Nutritional information

Energy (kcal)571 kcal
Energy (kJ)2388 kJ
Fat24.3 g
of which saturates6.2 g
Carbohydrate61 g
of which sugars27.9 g
Protein20.8 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Mixing Bowl
Baking Paper
Baking Tray
Garlic Press
Grater
Medium Saucepan
Sieve

Instructions

Coat the Cauliflower
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any large cauliflower florets, then 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 olive oil for the crumb (see ingredients for amount).
Add the spicy crumbs to the florets and toss to coat evenly.

.
Roast the Nuggets
2

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.

Prep Time
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.

Simmer your Spicy Stew
4

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, vegetable stock paste, sugar and water for the sauce (see ingredients for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 mins.

Add the Beans
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.
Season with salt, pepper and as much red chilli as you'd like (add less if you'd prefer things milder), then remove from the heat.

Serve
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 soured cream. Enjoy!

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