Crispy Cauliflower Nuggets
with Spiced Bean Stew and Soured Cream
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Cauliflower
64 grams
Mayonnaise
(Contains: Egg, Mustard)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Butter Beans
25 grams
Sun-Dried Tomato Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
¾ tbsp
Olive Oil for the Crumb
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press). Cut the cauliflower into florets (like small trees), halving any large ones.
Heat a drizzle of oil in a large saucepan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then remove from the pan to a bowl.
While the courgette cooks, pop the cauliflower 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 a third of the Central American style spice mix. Season with pepper and stir in the salt and 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.
Once your courgette is nicely charred and set aside, pop your pan back on medium heat with a drizzle of oil.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Stir in the garlic and remaining Central American style spice mix. Cook for 1 min more.
Add the tomato passata, red wine 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.
Meanwhile, drain and rinse the butter beans in a sieve. Transfer a third to a bowl and crush with the back of a fork.
After 5 mins, add the whole and crushed beans to the stew. Cook until thickened, 5-6 mins.
Season with salt and pepper, then remove from the heat and stir in the cooked courgette, sun-dried tomato paste and a knob of butter (if you have any).
Taste and season again if needed. Add a splash of water too if it's a little too thick.
When the nuggets are golden, remove them from the oven.
Spoon the bean stew into your bowls, then top with the cauliflower nuggets and a dollop of soured cream.
Enjoy!
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