Cauliflower Nuggets
Baked cauliflower nuggets with a crispy coating are the perfect snack or side dish for any meal. Serve with a dipping sauce!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cauliflower head
- ¾-1 cup all-purpose flour
- 1 cup rice or regular breadcrumbs
- ¼ cup fresh parsley
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp garlic powder
- 1 ½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp olive oil
Instructions
- 1
Chop the cauliflower head into florets.
- 2
Cook the cauliflower in a steamer until it is fork-tender.
- 3
Using a blender mash the cauliflower and add to it all the ingredients except breadcrumbs, olive oil and smoked paprika.
- 4
Stirwell until combined.
- 5
Let it cool for this paste to harden a little. It will remain moist, but it hardens when cooled.
- 6
Using your hands shape the paste into nuggets. Small ones work better because of their smooth structure.
- 7
Coat each of them with breadcrumbs.
- 8
Set the nuggets in an oiled baking tray with one inch of space between them as they will grow a little.
- 9
Optional: whisk 1 tbsp of olive oil with 1 tsp of smoked paprika and using a cooking brush, paint the top of them.
- 10
Bake them at 375 °F for 15 minutes of each side. Or until their edges turn brown.
- 11
Keep them in the fridge, in a covered airtight container, for up to one week.