Vegetarian cauliflower and grated Entremont organic Emmental cheese nuggets
- 2 eggs
- 600 g cauliflower
- 80 g grated Entremont organic Emmental cheese
- 1 small onion
- 1 clove garlic
- 140 g flour
- Olive oil
- 1 tsp curry
- 1 pinch chilli
- ½ bunch parsley
- Salt and pepper
- 120 g soft white cheese
- Juice of 1 lemon
- ½ bunch chives
Preheat oven to 180°C .
Boil the cauliflower florets in a pan of salted water for 7 minutes. Strain.
Mash the cauliflower using a potato masher, add the flour, and the 2 eggs. Salt and pepper to taste, then add the curry, the chopped onion and garlic, chilli, and grated Entremont organic Emmental cheese. Add some breadcrumbs (depending on the consistency). Add the chopped parsley.
Mix well and then form the nuggets.
Place on a baking tray lined with greaseproof paper, drizzle with olive oil, and cook for 20 minutes, turning them over half way through.
Prepare the yoghurt sauce: mix the yoghurt with the lemon juice and chopped parsley.
Salt and pepper to taste.
Serve the nuggets with the sauce.
Credit photo : Stéphanie Iguna @LaFoodFactory