Cauliflower and fennel nuggets with ajvar
TM6 TM5 TM31

Cauliflower and fennel nuggets with ajvar

4.7 (12 ratings)

Ingredients

Ajvar (capsicum and eggplant dip)

  • 2 red capsicums (approx. 420 g), cut into halves and deseeded
  • 1 eggplant (approx. 350 g), cut into halves lengthways
  • 40 g olive oil, plus extra for drizzling
  • 1 garlic clove
  • 1 fresh red chilli, deseeded if preferred
  • 6 pitted Kalamata olives
  • 4 sprigs fresh flat-leaf parsley, leaves only
  • 2 pinches salt
  • 2 pinches ground smoked paprika
  • 20 g lemon juice

Cauliflower and fennel nuggets

  • 500 g water
  • 150 g cauliflower florets
  • 150 g fennel bulb, trimmed and cut into slices
  • 100 g cheddar cheese, cut into cubes (3-4 cm)
  • 3 spring onions/shallots (approx. 60 g), trimmed and cut into quarters
  • 2 sprigs fresh flat-leaf parsley, leaves only, plus extra (optional) to serve
  • 1 garlic clove
  • 20 g olive oil
  • 100 g breadcrumbs
  • 1 tsp Dijon mustard
  • 1 egg
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp nutritional yeast
  • 40 g pine nuts
  • lemon, cut into wedges, to serve (optional)

Nutrition
per 1 piece
Calories
244.8 kJ / 58.3 kcal
Protein
2 g
Carbohydrates
3.2 g
Fat
4 g
Saturated fat
0.9 g
Fiber
1.1 g
Sodium
142.8 mg

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