
Appareils et accessoires
Cauliflower and fennel nuggets with ajvar
Préparation 30min
Total 1h 35min
35 pieces
Ingrédients
Ajvar (capsicum and eggplant dip)
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red capsicums (approx. 420 g), cut into halves and deseeded2
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eggplant (approx. 350 g), cut into halves lengthways1
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olive oil plus extra for drizzling40 g
-
garlic clove1
-
fresh red chilli deseeded if preferred1
-
pitted Kalamata olives6
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fresh flat-leaf parsley leaves only4 sprigs
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salt2 pinches
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ground smoked paprika2 pinches
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lemon juice20 g
Cauliflower and fennel nuggets
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water500 g
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cauliflower florets150 g
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fennel bulb trimmed and cut into slices150 g
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cheddar cheese cut into cubes (3-4 cm)100 g
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spring onions/shallots (approx. 60 g), trimmed and cut into quarters3
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fresh flat-leaf parsley leaves only, plus extra (optional) to serve2 sprigs
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garlic clove1
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olive oil20 g
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breadcrumbs100 g
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Dijon mustard1 tsp
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egg1
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salt1 tsp
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ground black pepper1 tsp
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nutritional yeast2 tsp
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pine nuts40 g
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lemon cut into wedges, to serve (optional)
Infos nut. par 1 piece
Calories
58.3 kcal /
244.8 kJ
Protides
2 g
Lipides
4 g
Glucides
3.2 g
Fibre
1.1 g
Graisses saturées
0.9 g
Sodium
142.8 mg
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Vegetarian Kitchen
87 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande