Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar

4.7 14 评分

准备工作 30 分钟

总数 1小时 35 分钟

35 pieces

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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还收录在

Vegetarian Kitchen 87 道食谱
澳大利亚和新西兰

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