Spiced Cauliflower Nuggets
with Potato Wedges & Creamy Slaw
For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of cauliflower alongside potato wedges and a creamy slaw. The cauliflower uses a clever technique of using aioli to keep the crisp, lightly spiced panko crumb attached – making for moreish nuggets that will become your new obsession!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 unit
potatoes
1 portion
cauliflower
1 tub
garlic aioli
(Contains: Eggs;)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
All-American spice blend
½ sachet
paprika spice blend
1 bag
snow peas
1 bunch
spring onions
½ unit
lemon
1 bag
slaw mix
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the wedges are baking, cut the cauliflower into small florets. In a medium bowl, place the cauliflower florets, the salt and 1/2 the garlic aioli. In a second medium bowl, combine the panko breadcrumbs, All-American spice blend, paprika spice blend (see ingredients list) and a drizzle of olive oil. Toss the cauliflower in the aioli until well coated, then pour the spiced breadcrumbs over the cauliflower and toss to coat.
Place the cauliflower on a second oven tray lined with baking paper and spread in a single layer. Bake until golden, 20-25 minutes
While the cauliflower is baking, trim the snow peas and thinly slice. Thinly slice the spring onion. Slice the lemon into wedges (see ingredients list).
In a medium bowl, combine the remaining garlic aioli with a good squeeze of lemon juice and a good pinch of salt and pepper. Add the slaw mix, sliced snow peas and spring onion. Just before serving, toss to combine. TIP: For the low-calorie option, omit the garlic aioli from the slaw and use a drizzle of olive oil for the dressing.
Divide the cauliflower nuggets, potato wedges and slaw between plates. Serve with any remaining lemon wedges.
