Korean Style Cheesy Cauliflower Nuggets
with Sesame Wedges, Avocado Salsa and Creamy Slaw
Inspired by some of the world's most popular street food, these tasty Korean Style Cheesy Cauliflower Nuggets are perfect for a casual sharing-style vegetarian dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
300 grams
Cauliflower Florets
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Lime
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
120 grams
Coleslaw Mix
96 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Gochujang Paste
(Contains Soya)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve any large cauliflower florets.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and Italian style cheese into another medium bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. Mix in the olive oil for the crumb (see pantry for amount).
Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated.
Transfer the coated florets onto a lined large baking tray and spread them out in a single layer. Bake on the middle shelf until golden and crispy, 20-25 mins.
Discard any leftover crumb and egg in the bowls.
Meanwhile, cut the lime into quarters.
Halve the baby plum tomatoes and pop into a medium bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomatoes.
Drizzle over some olive oil, squeeze in some lime juice and season with salt and pepper. Set aside.
In another medium bowl, combine the coleslaw mix and a third of the mayonnaise. Squeeze in a little lime juice, season with salt and pepper, then mix together. Set aside.
In another small bowl, combine the gochujang paste and remaining mayo.
When everything's ready, transfer the cheesy cauliflower nuggets to your plates. Generously drizzle over the gochujang mayo.
Serve the sesame wedges, avocado salsa and creamy slaw alongside.
Serve any remaining lime wedges on the side for squeezing over.
Enjoy!
