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Crispy Cauliflower Nuggets

Crispy Cauliflower Nuggets

with Spicy Bean Stew and Soured Cream

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

Tags:SpicyUnder 650 caloriesVeggie
Allergens:CeleryCereals containing glutenEggMustardMilk

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

10 grams

Vegetable Stock Paste


50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 sachet


(ContainsEgg, Mustard)

1 pack(s)

Butter Beans

300 grams

Cauliflower Florets

2 sachet

Central American Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

75 grams

Soured Cream


1 unit(s)


Not included in your delivery

1 tbsp

Olive Oil for the Crumb

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2216 kJ
Energy (kcal)530 kcal
Fat23.7 g
of which saturates6.1 g
Carbohydrate57.4 g
of which sugars19.9 g
Protein17.3 g
Salt4.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Parchment Paper
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 (see ingredients for amount) into florets (like small trees). Halve any large 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.


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.


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.


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, water and sugar for the sauce (see ingredients for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 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.
Season with salt, pepper and as much red chilli as you'd like (add less if you don't like heat), then remove from the 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. Enjoy!