Cauliflower Nuggets

Ingredients

• 800 g cauliflower (1 small head)
• 2 eggs (medium size)
• 100 g Pecorino cheese
• 100 g almond flour
• 0.5 tsp nutmeg
• 1 pinch paprika powder, hot
• Salt
• Pepper
• a handful parsley
• 2 tbsp whole grain breadcrumbs
• 150 g lamb's lettuce
• 150 g radicchio
• 2 persimmons
• 2 tsp lime juice
• 1 tbsp Olive Oil
• 1 pinch cayenne pepper

Instructions

1. 1.

   Cut cauliflower into florets and cook in lightly salted boiling water for about 10 minutes. Drain, rinse well and let cool.

2. 2.

   Beat the eggs and grate the cheese. Blend the cooled cauliflower with the eggs, almond flour and spices; add more almond flour or a splash of water if needed. Fold in grated cheese. Wash, dry and finely chop the parsley, then fold half into the batter as well.

3. 3.

   With damp hands shape 12–15 nuggets from the mixture. Mix breadcrumbs with the remaining parsley and roll each nugget in the mixture. Place the nuggets on parchment‑lined baking sheet and bake in a preheated oven at 200 °C (fan: 180 °C) for 25 minutes.

4. 4.

   Meanwhile clean and wash lamb's lettuce and radicchio. Wash, peel and quarter one persimmon; slice into thin strips. Peel the remaining persimmon, chop finely and puree. Mix lime juice and olive oil, season with salt, pepper and cayenne pepper; add water if necessary.

5. 5.

   Arrange the salads on plates, top with cauliflower nuggets and persimmon strips, then drizzle with persimmon dressing.