Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar

4.7 14 ratings

Prep. 30min

Total 1 h 35min

35 pieces

Ingredients

Ajvar (capsicum and eggplant dip)

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

Cauliflower and fennel nuggets

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

Difficulty

easy

Nutrition per 1 piece

Sodium 142.8 mg

Protein 2 g

Calories 244.8 kJ / 58.3 kcal

Fat 4 g

Fiber 1.1 g

Saturated fat 0.9 g

Carbohydrates 3.2 g

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Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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