Cheesy Cauliflower Nuggets
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Cauliflower (cut into bite sized florets)
- 4 tablespoons Light mayonnaise
- 20 g Parmesan (finely grated)
- 50 g Panko breadcrumbs
- 1 tbsp Italian seasoning
- 1 pinch Fine sea salt and ground black pepper
- 1 tbsp Olive oil
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Put florets of 300 g Cauliflower into a mixing bowl and add 4 tbsp Light mayonnaise. Mix so that the florets are coated.
- In a separate bowl, combine 20 g Parmesan, 50 g Panko breadcrumbs, 1 tbsp Italian seasoning, 1 pinch Sea salt and black pepper and 1 tbsp Olive oil. Mix well.
- Add the breadcrumb mix to the cauliflower and mix so that the florets are coated in the seasoned breadcrumb.
- Transfer to a lined baking tray and cook for 25 minutes. When cooked, serve with more Parmesan.