

Crispy Cauliflower & Broccoli Bites




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.
step 2/7
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
When they're ready serve the bites warm with the dip on the side.
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