All-American Spiced Cauliflower Nuggets
with BBQ Potato Wedges & Creamy Slaw
For a vegetarian meal that brings together nostalgia and nutrition, try these golden nuggets of cauliflower alongside potato wedges and a creamy slaw. The cauliflower has 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1 sachet
barbecue seasoning
1 portion
cauliflower
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 stalk
celery
1
cucumber
1 bunch
spring onion
1
lime
1 bag
slaw mix
1 packet
BBQ sauce
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil and sprinkle over BBQ seasoning. Season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the wedges are baking, cut cauliflower into small florets. In a medium bowl, combine BBQ sauce, the salt and 1/2 the garlic aioli. In a second medium bowl, combine panko breadcrumbs and All-American spice blend. Toss the cauliflower in the aioli mixture until well coated, then toss in the panko mixture until evenly coated.
Place cauliflower on a second lined oven tray and drizzle with olive oil. Bake until golden and crisp, 20-25 minutes.
While the cauliflower is baking, thinly slice celery, cucumber and spring onion. Slice lime into wedges.
In a large bowl, combine remaining garlic aioli with a generous squeeze of lime juice and a pinch of salt and pepper. Add slaw mix, celery, cucumber and spring onion. Toss to combine.
Divide spiced cauliflower nuggets, BBQ potato wedges and creamy slaw between plates. Serve with any remaining lime wedges.