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Spiced Cauliflower Nuggets
Spiced Cauliflower Nuggets

Spiced Cauliflower Nuggets

with Korma Bulgur, Mint Yoghurt and Mango Chutney

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Our Spiced Cauliflower Nuggets are a delicious veggie option that make it easy to eat more veg in your diet and try something new!

Tags:
Veggie
•Spicy
•Climate Conscious
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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Cauliflower Florets

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Garlic Clove**

2 unit(s)

Medium Tomato

50 grams

Korma Curry Paste

(Contains: Mustard)

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Mango Chutney

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

240 milliliter(s)

Water for the Bulgur

Nutritional information

Energy (kcal)673 kcal
Energy (kJ)2817 kJ
Fat25.3 g
of which saturates5.1 g
Carbohydrate97.2 g
of which sugars24.5 g
Dietary Fibre11.9 g
Protein17.6 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Mixing Bowl
•Small Bowl
•Baking Paper
•Baking Tray
•Garlic Press
•Lid
•Large Saucepan

Instructions

Spice up the Cauliflower
1

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

Halve any large cauliflower florets, then pop them into a large mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.

In another small bowl, combine the breadcrumbs, North Indian style spice mix and the olive oil for the crumb (see pantry for amount).

Add the spiced crumbs to the florets and toss to coat evenly.

Roast the Nuggets
2

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Finish the Prep
3

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the tomatoes into 1cm chunks.

Bring on the Bulgur
4

Pop a large saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil.

When hot, add the garlic and korma style paste. Stir-fry for 1 min.

Pour in the water for the bulgur (see pantry for amount) and bring to the boil. Stir in the bulgur wheat, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Mix the Mint Yoghurt
5

While everything cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the yoghurt into a small bowl with half the chopped mint. Season with salt and pepper, then mix together. Set the mint yoghurt aside.

Finish and Serve
6

When everything's ready, fluff up the bulgur with a fork. Add the tomatoes, remaining mint and half the mango chutney. Stir until well combined.

Spoon the bulgur wheat into your bowls, then top with the cauliflower nuggets. Serve with a dollop of mint yoghurt and the remaining mango chutney. 

Enjoy!

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