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Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar
4.7 13 ratings
Prep. 30 min
Total 1 h 35 min
35 pieces
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Ingredients

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)

Difficulty

easy

Nutrition per 1 piece

Sodium 142.8 mg
Protein 2 g
Calories 244.8 kJ / 58.3 kcal
Fat 4 g
Fibre 1.1 g
Saturated Fat 0.9 g
Carbohydrates 3.2 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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