Nugz

‘Cromlet’ with Wilted Broccoli Leaves, Cauliflower Nuggets, and Fennel Tahini Sauce

Serves 1 (with leftovers or double the cromlet instructions only for 2)

INGREDIENTS

For the Cromlet: (Adapted from Bon Appetit’s Healthyish)

1/4 c chickpea flour

1/4 c nut milk (I used almond)

2 eggs (1 whole egg and the whites of one egg…use the yolk for the nuggets)

1 tbsp semi-ground flax seeds

1 tbsp sesame seeds

Dash of sea salt and pepper

For the nuggets:

~ 2/3 medium head of cauliflower

2 tsp sea salt

1 tsp ground pepper

1 tbsp paprika (smoked or sweet)

2 – 3 tsp garlic powder

1 tbsp dried onion

1/3 c chickpea flour

1/3 c brown rice flour

1 tsp chili flake (optional)

1/3 c nut milk

egg yolk from the second cromlet egg, per above

1/3 c olive oil or neutral oil for cooking

For the fennel tahini sauce:

handful of fennel fronds

2 tbsp tahini

1 tbsp olive oil

1/4 c water

juice of 1/2 lemon

Dash of sea salt and pepper

Other:

Generous handful of dark greens, I used broccoli greens but kale or chard would work too

INSTRUCTIONS

  1. Make the sauce: In a blender, blend all the sauce ingredients.  Done!  I recommend starting with 1 tbsp tahini and then adding the rest to taste.  You can also add more water, lemon or oil accordingly.  A dash of fresh grated garlic would go well here too.  Set aside.
  2. In a medium bowl combine the cromlet chickpea flour and nut milk and set aside for ~ 10 minutes.
  3. In a large non-stick skillet, wilt your greens but tearing them into small pieces, bringing the skillet to medium-high heat, and adding the greens and ~ 1/4 water.  Remove from the skillet and set aside.
  4. Prep the nuggets: Wash and break up the cauliflower into nugget sized pieces.  Bring a large pot of water to a boil and blanch the cauliflower for ~ 5 minutes until tender but not totally cooked.  Strain in a colander and immediately transfer to an ice bath.  Set aside.
  5. Prepare two small bowls.  In one bowl add the nugget salt and pepper, paprika, garlic powder, dried onion, chickpea flour and rice flour and combine.  In the other bowl add the nut milk and the egg yolk (adding the whites to the medium bowl with the cromlet batter), and whisk to combine.  Note, when you do this step, roughly combine the egg white in the cromlet batter and place the bowl in the refrigerator.
  6. Strain and gently dry off the cauliflower with a paper towel.  Meanwhile heat a large skillet to medium-high/high.  I used a non-stick skillet.  Add the olive oil and when it’s about heated up start coating your nuggets.  Dip into the egg mixture, then into the dry ingredients, repeat, and place in the skillet.  Keep an eye on them to turn them and so they don’t burn. Continue to coat and cook, and place the cooked nuggets on a plate with a paper towel to soak up any excess oil.
  7. When the nuggets are cooked, discard the oil and wipe the skillet clean.  Bring the skillet to medium heat and remove your cromlet batter from the refrigerator.  Add the second (whole) egg, seeds, salt and pepper and combine.  Add a tiny dash of olive oil if needed/desired to the skillet and cook the cromlet on both sides until lightly browned, like you’d cook a pancake.
  8. Assemble and enjoy!

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