Premium
168 kcal
70 min
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0 reviews
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Unlock Fitatu PremiumNaN g
168 kcal
1 kcal
168.3
8.8g
9.9g
11.4g
Ingredients (servings):
6
Converted ingredients are going to appear on the shopping list
- Cauliflower16× floret (800 g)
- Tomatoes Whole Peeled, canned0.5× portion (200 g)
- Eggs chicken2× portion (120 g)
- Red onion2× piece (50 g)
- Olive oil4× tablespoon (40 g)
- Wholemeal flour3× teaspoon (24 g)
- Breadcrumbs, homemade2× tablespoon (16 g)
- Garlic1× clove (5 g)
- Salt4× pinch (2 g)
- Basil, fresh0.5× leaf (1.5 g)
- Chilli powder2× pinch (1 g)
- Turmeric, ground1× pinch (1 g)
- Garlic powder0.5× pinch (1 g)
- Oregano, dried, ground0.5× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
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1. Preheat the oven to 180°C (preferably fan-assisted).
2. Wash the cauliflower and cut it into smaller pieces.
3. In a large bowl, combine the eggs, flour, and breadcrumbs. Add the garlic powder, chili powder, turmeric, and half of the pepper and salt. Mix well.
4. Add the cauliflower pieces to the bowl and toss them until fully coated in the egg mixture with spices.
5. Line a baking tray with parchment paper and arrange the cauliflower on it. Drizzle with half of the olive oil.
6. Bake the cauliflower for 35 minutes. After baking, leave the cauliflower in the closed oven for 20 minutes to soften.
7. Meanwhile, prepare the tomato dip. Finely chop the onion and garlic. Heat a pan, add the remaining olive oil, and sauté them until softened.
8. Transfer the contents of the pan to a blender. Add the canned tomatoes, basil, oregano, remaining pepper, and salt. Blend until slightly chunky.
9. Serve the cauliflower nuggets with the tomato dip.
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