Spiced Cauliflower Nuggets
with Potato Wedges & Creamy Slaw
For a vegetarian meal that that brings together nostalgia and nutrition, try these golden nuggets of cauliflower alongside potato wedges and a creamy slaw. The cauliflower uses 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 quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
potatoes
1 portion
cauliflower
1 tub
garlic aioli
(Contains: Eggs, Soy; )
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
All-American Spice Blend
1 bag
snow peas
1 bunch
spring onion
1 unit
lime
1 bag
slaw mix
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the wedges are baking, cut the cauliflower into small florets. In a medium bowl, place the cauliflower florets, All-American spice blend, the salt, a generous squeeze of lime juice and 1/2 the garlic aioli. In a second medium bowl, combine the panko breadcrumbs and a drizzle of olive oil. Toss the cauliflower in the spiced aioli until well coated, then pour the breadcrumbs over the cauliflower and toss to coat.
Place the cauliflower on a second oven tray lined with baking paper and spread in a single layer. Bake until golden, 20-25 minutes
While the cauliflower is baking, trim the snow peas and thinly slice. Thinly slice the spring onion. Slice the lime into wedges.
In a medium bowl, combine the remaining garlic aioli with a good squeeze of lime juice and a good pinch of salt and pepper. Add the slaw mix, sliced snow peas and spring onion. Just before serving, toss to combine.
Divide the cauliflower nuggets, potato wedges and slaw between plates. Serve with any remaining lime wedges.
