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Golden Cauliflower Nuggets

with Spiced Sour Cream & Green Salad

Cooking time

30 minutes

Servings

4

Calories

370 /serving

Golden Cauliflower Nuggets

with Spiced Sour Cream & Green Salad

Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! This recipe will have them going for gold: they can mash cauliflower with panko crumbs, grated aged cheddar and egg to make oven-baked nuggets. All this veg fest needs is a creamy dipping sauce, and a curly leaf and radish side salad with a tasty Italian vinaigrette.

We will send you:

100g Radishes
400g Cauliflower florets
1 Head of curly leaf lettuce
90ml Cold-pressed Italian vinaigrette
60g Panko
50g Croutons
60g Grated aged cheddar
86ml Sour cream
20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Oil
Sheet pan
Parchment paper
Medium pot
Strainer
Salt & pepper (S&P)
1 Egg

Total Fat
21 g

Saturated Fat
7 g

Sodium
950 mg

Total Carb
34 g

Sugars
6 g

Protein
12 g

Fibre
4 g

Preparation

Boil the cauliflower

Preheat the oven to 400°F. Bring a medium pot of water to a boil. Roughly chop the cauliflower. Add to the pot of boiling water and boil, 6 to 8 min., until very tender. Drain and set aside for 2 min. Press the cauliflower in the strainer to remove any excess liquid.

Prepare the nuggets

In a large bowl, mash the cauliflower to a rough texture. Add the panko, cheese, 1 egg, all but a pinch of the spices and S&P; combine well. Form into 12 nuggets.

Bake the nuggets

Arrange the nuggets on a lightly oiled lined sheet pan. Drizzle with oil and bake, flipping halfway, 15 to 17 min., until golden brown. Allow to cool slightly.

Make the salad

Meanwhile, separate the lettuce leaves; tear the leaves. Cut the radishes into wedges. In a second large bowl, combine the lettuce, radishes, croutons, vinaigrette and S&P.