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Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar
4.8 16 评分
准备工作 30 分钟
总数 1小时 35 分钟
35 pieces
马上体验

食材

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)

难易度

初级

营养价值 每 1 piece

钠 142.8 mg
蛋白质 2 g
热量 244.8 kJ / 58.3 kcal
脂肪 4 g
纤维 1.1 g
饱和脂肪 0.9 g
碳水化合物 3.2 g

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马上体验 更多信息

还收录在

Vegetarian Kitchen 87 道食谱
澳大利亚和新西兰

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