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Cauliflower Millet Nuggets with Sweet 'n Sour Sauce

Cauliflower Millet Nuggets with Sweet 'n Sour Sauce

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Store any leftover sweet and sour sauce in a sealed container in the fridge for up to 1 week.

Make a scrumptious vegetarian snack with cauliflower and millet (uphoko), one of our delectable Future 50 Foods. Combine cauliflower and millet (uphoko) to make bite-sized bits of goodness and serve with a lip-smacking sweet and sour sauce.

Preparation time


olive oil for frying
2 cups cauliflower grated
2 cups cooked millet
1 lemon zested
10 ml cake flour
1/2 cup chopped parsley
1/4 cup white vinegar
160 ml honey
360 ml water
Knorr Tomato Base Dry Cook-in-Sauce

Preparation method

Heat the oil in a non-stick frying pan and saute the cauliflower until softened.
Transfer the cauliflower to a food processor and add the millet (uphoko), lemon zest, flour and parsley.
Process until the mixture comes together. Season to taste.
Wet your hands and roll 2 tablespoons of the mixture into nugget shapes and place on the baking sheet.
Heat a non-stick frying pan with a little oil and fry the nuggets until golden - about 5 minutes.
Turning often to evenly brown on all sides.
To make the sauce, combine the vinegar, honey, water and KNORR Tomato Base Dry Cook In Sauce in a small saucepan and simmer for 10 minutes or until thickened.
Serve the nuggets with the dipping sauce.


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