
Dispositivos y accesorios
Cauliflower and fennel nuggets with ajvar
Prep. 30min
Total 1h 35min
35 pieces
Ingredientes
Ajvar (capsicum and eggplant dip)
-
red capsicums (approx. 420 g), cut into halves and deseeded2
-
eggplant (approx. 350 g), cut into halves lengthways1
-
olive oil plus extra for drizzling40 g
-
garlic clove1
-
fresh red chilli deseeded if preferred1
-
pitted Kalamata olives6
-
fresh flat-leaf parsley leaves only4 sprigs
-
salt2 pinches
-
ground smoked paprika2 pinches
-
lemon juice20 g
Cauliflower and fennel nuggets
-
water500 g
-
cauliflower florets150 g
-
fennel bulb trimmed and cut into slices150 g
-
cheddar cheese cut into cubes (3-4 cm)100 g
-
spring onions/shallots (approx. 60 g), trimmed and cut into quarters3
-
fresh flat-leaf parsley leaves only, plus extra (optional) to serve2 sprigs
-
garlic clove1
-
olive oil20 g
-
breadcrumbs100 g
-
Dijon mustard1 tsp
-
egg1
-
salt1 tsp
-
ground black pepper1 tsp
-
nutritional yeast2 tsp
-
pine nuts40 g
-
lemon cut into wedges, to serve (optional)
Inf. nutricional por 1 piece
Calorías
58.3 kcal /
244.8 kJ
Proteína
2 g
Grasa
4 g
Carbohidratos
3.2 g
Fibra
1.1 g
Grasa saturada
0.9 g
Sodio
142.8 mg
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Vegetarian Kitchen
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Australia y Nueva Zelanda
Australia y Nueva Zelanda
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