All-American Spiced Cauliflower Nuggets

Name: All-American Spiced Cauliflower Nuggets with BBQ Potato Wedges & Creamy Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 potato; 1 sachet barbecue seasoning; 1 portion cauliflower; 1 packet garlic aioli; ¼ tsp salt; 1 packet panko breadcrumbs; 1 stalk celery; 1 cucumber; 1 bunch spring onion; 1 lime; 1 bag slaw mix; 1 packet BBQ sauce; 1 sachet All-American Spice Blend

with BBQ Potato Wedges & Creamy Slaw

4.0(251)

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Calories

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Protein

15.5g protein

Total

30 minutes

Difficulty

Easy

Veggie

Allergens:

Eggs
Soy
Gluten(Wheat)
Almond
Traces of Cashew
May contain traces of allergens
Gluten
Eggs
Fish
Milk
Sesame
Soy

For a vegetarian meal that brings together nostalgia and nutrition, try these golden nuggets of cauliflower alongside potato wedges and a creamy slaw. The cauliflower has a clever technique of using aioli to keep the crisp, lightly spiced panko crumb attached – making for moreish nuggets that will become your new obsession! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

1 sachet

barbecue seasoning

1 portion

cauliflower

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 stalk

celery

cucumber

1 bunch

spring onion

lime

1 bag

slaw mix

1 packet

BBQ sauce

(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)

1 sachet

All-American Spice Blend

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values

Energy (kJ)2922 kJ

Fat35.4 g

of which saturates3.4 g

Carbohydrate82.4 g

of which sugars33.6 g

Protein15.5 g

Sodium2427 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil and sprinkle over BBQ seasoning. Season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

While the wedges are baking, cut cauliflower into small florets. In a medium bowl, combine BBQ sauce, the salt and 1/2 the garlic aioli. In a second medium bowl, combine panko breadcrumbs and All-American spice blend. Toss the cauliflower in the aioli mixture until well coated, then toss in the panko mixture until evenly coated.

Place cauliflower on a second lined oven tray and drizzle with olive oil. Bake until golden and crisp, 20-25 minutes.

While the cauliflower is baking, thinly slice celery, cucumber and spring onion. Slice lime into wedges.

In a large bowl, combine remaining garlic aioli with a generous squeeze of lime juice and a pinch of salt and pepper. Add slaw mix, celery, cucumber and spring onion. Toss to combine.