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Korean Style Cheesy Cauliflower Nuggets
Korean Style Cheesy Cauliflower Nuggets

Korean Style Cheesy Cauliflower Nuggets

with Sesame Chips, Avocado Salsa and Creamy Slaw

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Inspired by some of the world's most popular street food, these tasty Korean Style Cheesy Cauliflower Nuggets are perfect for a casual sharing-style vegetarian dinner.

Tags:
Egg(s) not included
•Veggie
Allergens:
Sesame
•Cereals containing gluten
•Milk
•Egg
•Mustard
•Soya

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.

Total50 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

300 grams

Cauliflower Florets**

50 grams

Breadcrumbs

40 grams

Grated Hard Italian Style Cheese**

1 unit(s)

Lime**

125 grams

Baby Plum Tomatoes

1 unit(s)

Avocado

120 grams

Coleslaw Mix**

96 grams

Mayonnaise

50 grams

Gochujang Paste

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Olive Oil for the Crumb

Nutritional information

Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat47 g
of which saturates10.3 g
Carbohydrate93.3 g
of which sugars19.8 g
Protein24.8 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Medium Bowl
•Baking Paper
•Small Bowl

Instructions

Cook the Sesame Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.

Prep Time
2

Meanwhile, halve any large cauliflower florets. 

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and Italian style cheese into another medium bowl and season with the salt (see pantry for amount) and pepper. Mix in the olive oil for the crumb (see pantry for amount). 

Make your Cauli Nuggets
3

Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated.

Transfer the coated florets onto a lined large baking tray and spread them out in a single layer. Bake on the middle shelf until golden and crispy, 20-25 mins.

Discard any leftover crumb and egg in the bowls.

Prep your Salsa
4

Meanwhile, cut the lime into quarters.

Halve the baby plum tomatoes and pop into a medium bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomatoes. 

Drizzle over some olive oil, squeeze in some lime juice and season with salt and pepper. Set aside.

Mix Things Up
5

In another medium bowl, combine the coleslaw mix and a third of the mayonnaise. Squeeze in a little lime juice, season with salt and pepper, then mix together. Set aside. 

In another small bowl, combine the gochujang paste and remaining mayo.

Serve Up
6

When everything's ready, transfer the cheesy cauliflower nuggets to your plates. Generously drizzle over the gochujang mayo.

Serve the sesame chips, avocado salsa and creamy slaw alongside. 

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy! 

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