Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar

4.7 14 évaluations

Préparation 30min

Total 1h 35min

35 pieces

Ingrédients

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)

Niveau

facile

Infos nut. par 1 piece

Sodium 142.8 mg

Protides 2 g

Calories 244.8 kJ / 58.3 kcal

Lipides 4 g

Fibre 1.1 g

Graisses saturées 0.9 g

Glucides 3.2 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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