Parmesan-breaded cauliflower nuggets, baked until golden and served with a yogurt dip. A comforting, balanced dish that kids love.
Ingredients
- 500 g cauliflower
- 100 g breadcrumbs
- 60 g grated Parmesan
- 2 pieces eggs
- 3 tbsp olive oil
- to taste salt
- to taste pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 200 g plain yogurt
- 1 tsp lemon juice
- 10 g fresh chives
Method
- Preheat the oven to 200°C (gas mark 6-7). Line a baking sheet with parchment paper and oil it lightly.
- Cut the cauliflower into small, bite-sized florets. Wash them and pat dry carefully.
- In a bowl, beat the eggs with a pinch of salt, pepper, garlic powder, and paprika.
- In another bowl, mix the breadcrumbs with the grated Parmesan.
- Dip each cauliflower floret first into the beaten egg, then into the breadcrumb-Parmesan mixture, pressing firmly so it adheres.
- Arrange the nuggets on the oiled baking sheet. Drizzle or spray with olive oil for a golden finish.
- Bake for 15 to 20 minutes, turning the nuggets halfway through the cooking time, until golden brown and crispy.
- While they bake, prepare the dip: mix the yogurt with the lemon juice, chopped chives, salt, and pepper. Keep chilled.
- Serve the nuggets hot with the dip.
Nutrition
Per serving
- Energy
- 381.7 kcal
- Protein
- 14.71 g
- Carbohydrate
- 25.54 g
- Fat
- 24.67 g
- Fibre
- 3.18 g
- Calcium
- 252.59 mg
- Iron
- 0.76 mg
- Magnesium
- 24.86 mg