Cauliflower Nuggets & Edamame
with Chimichurri Mayo
Cooking time
30 minutes
Servings
4
Calories
580 /serving
When you want to put the yummies in their tummies, these fritters have the golden-crisped crust that kids know and love from chicken nuggets, complete with a zingy roasted garlic mayo. Enjoy a fun meatless meal, with edamame for a protein boost.
We will send you:
- 30ml Chimichurri
- 100g Radishes
- 1 Head of curly leaf lettuce
- 1 Head of cauliflower
- 180ml Mayonnaise
- 80g Panko
- 300g Edamame (or green peas)
- 15g Minced roasted garlic
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Soy • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
44 g
Saturated Fat
4 g
Sodium
910 mg
Total Carb
35 g
Sugars
7 g
Protein
16 g
Fibre
9 g
Preparation
Prepare the cauliflower nuggets
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into bite-size florets. In a large bowl, toss with ½ the mayo and S&P.
- In a small bowl, combine the panko and all but a pinch of the spices.
- Add the spiced panko to the bowl of cauliflower; toss well.
- Arrange on a lined sheet pan.
Start the cauliflower nuggets
- Bake the cauliflower nuggets, stirring halfway, 13 to 15 min., until lightly browned.
Mise en place
- Meanwhile, in a medium bowl, combine the edamame, a drizzle of oil and S&P.
- Thinly slice the radishes.
- Roughly chop the lettuce.
- In a second small bowl, combine the chimichurri (start with ½), garlic, remaining mayo and spices, 1 tbsp water and S&P.
Warm the edamame & finish the cauliflower nuggets
- When the cauliflower nuggets are lightly browned, add the edamame and roast, 4 to 5 min., until the cauliflower nuggets are tender and the edamame is warmed through.
Make the salad
- Meanwhile, in a second large bowl, combine the lettuce, radishes and ½ the chimichurri mayo.
Plate your dish
- Divide the salad between your plates.
- Top with the cauliflower nuggets and edamame.
- Drizzle with the remaining chimichurri mayo. Bon appétit!
