Bite-Size Cauliflower Nuggets
Meat Alternatives
Ingredients:
- 1 small head of cauliflower, cut into small bite-size florets
- 1 cup breadcrumbs
- 2/3 cup chickpea flour
- 1 cup dairy-free milk
- 1 tbsp nutritional yeast
- 1 tsp paprika
- 1/8 tsp oregano
- 1/2 tsp baking powder
- salt and pepper to your taste
- 1-2 tbsp oil spray (optional)
Equipments:
- Large baking sheet
- Parchment paper
- Two mixing bowls
- Knife and cutting board
Features:
Oil-Free
Soy-Free
Nutrition:
Servings 1 Calories 190 Carbohydrates 27g Fat 7g Fiber 3g Protein 5g Cholesterol 0mg Sodium 320mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil (optional).
- Whisk Wet Ingredients: In a large bowl, whisk together the chickpea flour, dairy-free milk, nutritional yeast, paprika, oregano, baking powder, salt, and pepper until smooth.
- Coat Cauliflower Florets in Wet Batter: Add all the small cauliflower florets into the wet batter and toss well to coat them evenly.
- Coat Cauliflower in Breadcrumbs: In another large bowl, add the breadcrumbs. Transfer the battered cauliflower into the breadcrumb bowl and toss gently until all pieces are well coated.
- Arrange Cauliflower on the Baking Sheet: Spread the coated florets in a single layer on the prepared baking sheet. If using, lightly drizzle oil over the top for extra crispiness.
- Bake Until Golden and Crispy: Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Notes:
Pat the cauliflower completely dry after washing. Excess moisture prevents browning and results in steamed rather than crispy nuggets.
Don’t crowd the baking sheet — the nuggets need space to brown. Use two sheets if necessary.
Tips:
Flip halfway through baking for even browning on both sides. For extra crispiness, broil for the final 2–3 minutes.
Storage:
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 200°C / 400°F for 8–10 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
Swaps:
Breadcrumbs can be swapped for panko for extra crunch, or almond flour for a gluten-free version.
Bite-Size Cauliflower Nuggets
Ingredients:
- 1 small head of cauliflower, cut into small bite-size florets
- 1 cup breadcrumbs
- 2/3 cup chickpea flour
- 1 cup dairy-free milk
- 1 tbsp nutritional yeast
- 1 tsp paprika
- 1/8 tsp oregano
- 1/2 tsp baking powder
- salt and pepper to your taste
- 1-2 tbsp oil spray (optional)
Features:
Instructions:
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil (optional).
- Whisk Wet Ingredients: In a large bowl, whisk together the chickpea flour, dairy-free milk, nutritional yeast, paprika, oregano, baking powder, salt, and pepper until smooth.
- Coat Cauliflower Florets in Wet Batter: Add all the small cauliflower florets into the wet batter and toss well to coat them evenly.
- Coat Cauliflower in Breadcrumbs: In another large bowl, add the breadcrumbs. Transfer the battered cauliflower into the breadcrumb bowl and toss gently until all pieces are well coated.
- Arrange Cauliflower on the Baking Sheet: Spread the coated florets in a single layer on the prepared baking sheet. If using, lightly drizzle oil over the top for extra crispiness.
- Bake Until Golden and Crispy: Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
