Crispy Cauliflower Nuggets // Crispy Cauliflower Nuggets with Chorizo
with Spicy Bean Stew and Soured Cream
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Milk
These crispy cauliflower ‘nuggets’ are too delicious to miss. Baked in the oven with a panko breadcrumb crust and seasoned with our delicious Central American spice, Chef Andre has really hit the mark with this delicious vegetarian recipe. Served with a spicy bean and courgette stew and topped with creme fraiche and fresh chopped coriander, this is a clean-plates-all-round kind of dish.
Ingredients
1 unit(s)
Cauliflower
64 grams
Mayonnaise
(Contains: Egg, Mustard)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 sachet(s)
Central American Style Spice Mix
1 carton(s)
Cannellini Beans
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
1 bunch(es)
Coriander
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
60 grams
Diced Chorizo
Not included in your delivery
1 tbsp
Oil for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C.
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 coated 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.
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the chorizo and 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!
Step 4 MOD: If you've chosen to add chorizo to your meal, add to the frying pan at the same time as the courgette.
Explore Similar Recipes
