Spiced Cauliflower Nuggets
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spiced Cauliflower Nuggets

Spiced Cauliflower Nuggets

with Korma Bulgur, Mint Yoghurt and Mango Chutney

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 Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)


64 grams


(Contains Egg, Mustard)

50 grams


(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)


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 (kJ)2970 kJ
Energy (kcal)710 kcal
Fat25.7 g
of which saturates5.3 g
Carbohydrate101.7 g
of which sugars26.3 g
Protein18.1 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Small Bowl
Baking Tray
Garlic Press
Large Saucepan



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

Cut the cauliflower into florets (like small trees), halving any large ones, then pop them into a large 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.


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.


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

Cut the tomatoes into 1cm chunks.


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. 


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.


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 korma bulgur into your bowls, then top with the cauliflower nuggets.

Serve with a dollop of mint yoghurt and the remaining mango chutney.