Southern Style Cauliflower Nuggets
with Hot Honey Sauce, Wedges and Slaw Salad
Our Southern Style Cauliflower Nuggets are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
300 grams
Cauliflower Florets
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Baby Gem Lettuce
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
50 grams
Hot Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Oil for the Breadcrumbs
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, 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, roast on the middle shelf until golden, 30-40 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, Central American style spice mix and cheese into another medium bowl and season with the salt (see pantry for amount) and pepper. Mix in the oil for the breadcrumbs (see pantry for amount).
Dip the cauliflower florets into the egg and then the breadcrumbs, ensuring they're completely coated.
Pop the coated florets onto a lined large baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.
Roast your cauliflower nuggets on the top shelf until golden and crispy, 20-25 mins.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the mayonnaise and coleslaw mix. Drizzle with olive oil, season with salt and pepper, then toss to coat.
When the nuggets have 5 mins left, heat a small saucepan on medium heat.
Melt the butter (see pantry for amount) in the pan. Stir in the hot sauce and honey (see pantry for amount). Cook until thickened, 1-2 min. Season with salt and pepper. Set aside.
Just before serving, add the baby gem to the slaw and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share your cauliflower nuggets, wedges and slaw salad between your plates.
Drizzle the hot honey sauce over the nuggets.
Enjoy!
