Cauliflower and Fennel Nuggets with Avjar
 
 
Cauliflower and Fennel Nuggets with Avaj Author: Thermomix - A Vegetarian Kitchen Serves: 35 pieces
Author:
Ingredients
Ajvar (capsicum and eggplant dip)
  • · 2 red capsicums (approx. 420 g), cut into halves and deseeded
  • · 1 eggplant (approx. 350 g), cut into halves lengthways
  • · 40 g olive oil, plus extra for drizzling
  • · 1 garlic clove
  • · 1 fresh red chilli, deseeded if preferred
  • · 6 pitted Kalamata olives
  • · 4 sprigs fresh flat-leaf parsley, leaves only
  • · 2 pinches salt
  • · 2 pinches ground smoked paprika
  • · 20 g lemon juice
Caulflower and Fennel Nuggets
  • . 500 g water
  • · 150 g cauliflower florets
  • · 150 g fennel bulb, trimmed and cut into slices
  • · 100 g cheddar cheese, cut into cubes (3-4 cm)
  • · 3 spring onions/shallots (60g), trimmed and cut into quarters
  • · 2 sprigs flat-leaf parsley, leaves only, plus extra (optional) to serve
  • · 1 garlic clove
  • · 20 g olive oil
  • · 100 g breadcrumbs
  • · 1 tsp Dijon mustard
  • · 1 egg
  • · 1 tsp salt
  • · 1 tsp freshly ground black pepper
  • · 2 tsp savoury yeast flakes
  • · 40 g pine nuts
  • · lemon, cut into wedges, to serve (optional)
  • . 1 tsp salt
Instructions
Ajvar (capsicum and eggplant dip)
  1. Preheat oven to 200°C. Line a baking tray (30 x 40 cm) with baking paper.
  2. Place capsicum and eggplant, skin side up, onto baking tray. Drizzle with a
  3. little oil and bake for 30 minutes (200°C).
  4. Transfer eggplant and capsicum into a large bowl and cover with plastic wrap
  5. to steam for 10 minutes. Peel off skins and discard.
  6. Place garlic, chilli, olives and parsley into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  7. Add oil, salt, paprika, lemon juice and reserved capsicum and eggplant, then chop 5 sec/speed 4.
  8. Scrape down sides of mixing bowl with spatula and cook
  9. -6 min/Varoma/ /speed , placing simmering basket instead of measuring cup onto mixing bowl lid, until mixture thickens.
  10. Transfer into a sealable container, allow to cool to room temperature, then place into refrigerator until ready to serve. Clean and dry mixing bowl.
Caulflower and Fennel Nuggets
  1. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  2. Place water into mixing bowl, place Varoma into position and weigh cauliflower and fennel into it. Secure Varoma lid and steam 10 min/Varoma/speed 2.
  3. Set Varoma aside and discard water. Dry mixing bowl.
  4. Place cooked cauliflower and fennel into mixing bowl and chop 5 sec/ /speed 5. Transfer into a bowl and set aside.
  5. Place cheese into mixing bowl and grate 8 sec/speed 7. Transfer into bowl
  6. with cauliflower and set aside.
  7. Place spring onions/shallots, parsley, garlic and oil into mixing bowl and chop 5 sec/speed 7.
  8. Scrape down sides of mixing bowl with spatula, then sauté 3 min/100°C/speed 1.
  9. Add remaining ingredients, excluding lemon wedges, including reserved cauliflower and cheese, and mix 10 sec/ /speed 4.
  10. Shape 1 tablespoon of the cauliflower mixture into a cylinder shape, then
  11. place onto prepared baking tray. Repeat with remaining mixture to make approx. 35 nuggets, washing your hands occasionally to prevent mixture from sticking to your hands.
  12. Bake for 12-15 minutes (200°C), or until golden. Serve nuggets warm with ajvar, lemon wedges (optional) and parsley (optional).
Recipe by My Melbourne Thermo at http://mymelbournethermo.com.au/new-thermomix-cookbook-vegetarian-kitchen/