Cheesy Spicy Cauliflower Nuggets
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Cheesy Spicy Cauliflower Nuggets

Cheesy Spicy Cauliflower Nuggets

with Sweet & Spicy Harissa Mayo | Perfect for sharing

Coated in cheesy spicy panko breadcrumbs, these cauliflower nuggets are perfect for dipping into sweet & spicy harissa mayo. Prefer things milder? Just add less spice!

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time10 minutes


serving amount

300 grams

Cauliflower Florets

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

128 grams


(Contains Egg, Mustard)

50 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

½ sachet(s)

Central American Style Spice Mix

50 grams

Harissa Paste

(Contains Sulphites)

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs


Nutritional information

Energy (kcal)500 kcal
Energy (kJ)2092 kJ
Fat35.4 g
of which saturates6.2 g
Carbohydrate32.9 g
of which sugars8.5 g
Protein14.2 g
Salt2.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Prep the Cauliflower

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

b) Halve any large cauliflower florets. Pop the florets into a mixing bowl. Season with salt and pepper and stir in the grated hard Italian style cheese and half the mayonnaise. Make sure the florets are well coated. 

c) In a small bowl, mix the panko breadcrumbs with the Central American style spice mix (see ingredients for amount - add less if you'd prefer things milder). Season the crumbs with salt and stir in the oil for the breadcrumbs (see pantry for amount).

d) Add the crumbs to the florets and toss to coat evenly.

Bake your Nuggets

a) Pop the coated florets onto a lined baking tray and spread them out in a single layer. Discard any crumbs left in the bowl.

b) When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

c) Meanwhile, combine the remaining mayo in a small bowl with the harissa paste (add less if you'd prefer things milder).

Dip, Dip, Hooray

a) Once roasted, pop the cauliflower nuggets onto a sharing dish and season with salt.

b) Serve the harissa mayo alongside for dipping.


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