Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar

4.7 14 valutazione

Prep. 30min

Totale 1h 35min

35 pieces

Ingredienti

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)

Difficoltà

facile

Valori nutritivi per 1 piece

Sodio 142.8 mg

Proteine 2 g

Calorie 244.8 kJ / 58.3 kcal

Grassi 4 g

Fibre 1.1 g

Grassi saturi 0.9 g

Carboidrati 3.2 g

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Presente anche in

Vegetarian Kitchen 87 ricette
Australia e Nuova Zelanda

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