10 months +

Crispy Cauliflower & Broccoli Bites

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 4

Contains:

  • Eggs

Suitable for:

  • Vegetarian

  • No gluten

  • No dairy

Ingredients

For the vegetables:

140g of cauliflower florets
140g of broccoli florets
75g polenta
1 tbsp dry mixed herbs
2 eggs
35g parmesan or dairy free alternative (optional)

 

For the dip (optional):

200g cream cheese
1 small roasted red pepper from a jar (around 70g)

Contains:

  • Eggs

Method

Step 1

Heat some water in a medium saucepan. When boiling, add cauliflower and broccoli florets and blanch for 2 mins. Drain and set aside. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Line an oven tray with parchment paper.

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Method

Step 2

Mix polenta and dry herbs together in a shallow bowl. Beat the eggs into another shallow bowl.

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Method

Step 3

Place oven tray in front of you, along with the cauliflower and broccoli florets. Place beaten eggs, polenta mix and parmesan in individual bowls and line up in a line. Coat each cauliflower and broccoli floret in the beaten eggs, polenta mix and parmesan so that they are coated all over.

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Method

Step 4

Line up the florets carefully on the oven tray as you go. 

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Method

Step 5

Bake in the oven for 15-20 mins until golden.

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Method

Step 6

In the meantime make the dip. Place the cream cheese and red pepper in a blender and whizz until smooth. 

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Method

Step 7

Once ready serve the bites warm with the dip on the side.

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