Crispy Cauliflower Nuggets

Name: Crispy Cauliflower Nuggets with Spiced Bean Stew and Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 grams Cauliflower Florets**; 64 grams Mayonnaise; 50 grams Breadcrumbs; 1 sachet(s) Central American Style Spice Mix; 1 unit(s) Courgette**; 1 unit(s) Garlic Clove**; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 10 grams Vegetable Stock Paste; 1 carton(s) Butter Beans; 75 grams Soured Cream**; 1 tbsp Olive Oil for the Crumb; ½ tsp Sugar for the Sauce; 75 milliliter(s) Water for the Sauce

with Spiced Bean Stew and Soured Cream

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Breaded and baked until golden and delicious, these Crispy Cauliflower Nuggets will be one of your new vegetarian favourites. They sit on top of a spiced bean stew that's also colourful with veg. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Veggie

Allergens:

Egg

•Mustard

•Cereals containing gluten

•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

300 grams

Cauliflower Florets**

64 grams

Mayonnaise

50 grams

Breadcrumbs

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Courgette**

1 unit(s)

Garlic Clove**

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

1 carton(s)

Butter Beans

75 grams

Soured Cream**

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2363 kJ

Energy (kcal)565 kcal

Fat24.1 g

of which saturates6.4 g

Carbohydrate62.6 g

of which sugars23.3 g

Dietary Fiber17.4 g

Protein20.7 g

Salt5.1 g

Calcium33 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Garlic Press

•Large Saucepan

•Sieve

Instructions

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 pantry 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, 25-30 mins.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press).

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 pantry for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 mins.