Cauliflower nuggets with zucchini sauce
Ingredient List (2 People)
450 g of cauliflower
2 eggs
60 g of ground almonds
60 g of Parmesan cheese
30 g of cream cheese
Optionally: 350 g of courgettes
50 g of whole milk yogurt
1 dried mint leaf
1 lemon
salt and pepper
Preparation:
Steam the cauliflower or boil it softly in water. Then let it drip and cool. Then mix all the ingredients with a blender. Preheat the oven to 180 degrees. Form small nuggets with wet hands and bake in the oven for 30 minutes. You can then fry them briefly in a pan if you want them to be crunchy. Optionally: finely grate 350 g of courgettes, then drain (or squeeze) in a sieve for 20 minutes, then mix with 50 g of whole milk yogurt, 1 dried mint leaf, half a grated lemon, 1 teaspoon of lemon juice and salt and pepper and leave to soak.