Vegan cauliflower nuggets

These vegan cauliflower nuggets conjure up a delicious and low-histamine alternative on your plate. They go perfectly with our HistaFood Organic Vegetable Spread Carrot & Beetroot.

This recipe is  

• suitable for a low-histamine diet  
• vegan  
• lactose-free  

Preparation time  

20 minutes  

Ingredients for 2-3 people  

• 1 cauliflower  

• 1 spring onion (1)  
• Some fresh parsley  
• 1 clove of garlic (1)  
• 1 tsp HistaFood Organic Vegetable Broth  
• 50g spelt flour  

And as a dip:

• HistaFood Organic Vegetable Spread Carrot & Beetroot , Organic Vegetable Spread Zucchini & Basil or Organic Asian Sauce

preparation  

• Remove the cauliflower florets from the stalk and wash them.  
• Blend in a food processor until it looks like "rice".  
• Preheat oven to 200 °C (top/bottom heat).  

• Cut the spring onion into thin rings.  
• Peel and finely chop the garlic.  
• Wash, trim, and finely chop the parsley.  
• Mix all ingredients together and form into nuggets.  
• Line a baking sheet with parchment paper and spread the nuggets on it.  

• Bake for approximately 30-40 minutes until golden brown.  
• Remove from the oven and serve warm.

Our HistaFood tip  

You can also make the nuggets from other low-histamine vegetables such as celery or carrots.

Prepared with

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