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Bite-Size Cauliflower Nuggets
Snacks
Ingredients:
- 1 small head cauliflower, cut into small bite-size florets
- 100 g (1 cup) breadcrumbs
- 80 g (⅓ cup) chickpea flour
- 240 ml (1 cup) dairy-free milk
- 1 tbsp nutritional yeast
- 1 tsp paprika
- ⅛ tsp oregano
- ½ 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
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Make the Batter
In a bowl, whisk together 80 g (⅓ cup) chickpea flour, 240 ml (1 cup) dairy-free milk, 1 tbsp nutritional yeast, 1 tsp paprika, ⅛ tsp oregano, ½ tsp baking powder, and salt and pepper until smooth. - Coat the Cauliflower
Toss 1 small head of cauliflower florets in the batter until well coated. Let excess drip off. - Coat with Breadcrumbs
Roll each piece in 100 g (1 cup) breadcrumbs until evenly coated. - Bake or Air Fry
Bake: Arrange on a parchment-lined baking sheet and spray lightly with oil. Bake at 200°C (400°F) for 25–30 minutes, flipping halfway, until golden and crispy. Air fry: Cook at 190°C (375°F) for 15–18 minutes, shaking halfway. - Serve
Serve immediately with your favorite dipping sauce.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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
4 Servings
Prep 10 min
Roast 20-25 min
Ingredients:
- 1 small head cauliflower, cut into small bite-size florets
- 100 g (1 cup) breadcrumbs
- 80 g (⅓ cup) chickpea flour
- 240 ml (1 cup) dairy-free milk
- 1 tbsp nutritional yeast
- 1 tsp paprika
- ⅛ tsp oregano
- ½ tsp baking powder
- salt and pepper to your taste
- 1–2 tbsp oil spray (optional)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Instructions:
- Make the Batter
In a bowl, whisk together 80 g (⅓ cup) chickpea flour, 240 ml (1 cup) dairy-free milk, 1 tbsp nutritional yeast, 1 tsp paprika, ⅛ tsp oregano, ½ tsp baking powder, and salt and pepper until smooth. - Coat the Cauliflower
Toss 1 small head of cauliflower florets in the batter until well coated. Let excess drip off. - Coat with Breadcrumbs
Roll each piece in 100 g (1 cup) breadcrumbs until evenly coated. - Bake or Air Fry
Bake: Arrange on a parchment-lined baking sheet and spray lightly with oil. Bake at 200°C (400°F) for 25–30 minutes, flipping halfway, until golden and crispy. Air fry: Cook at 190°C (375°F) for 15–18 minutes, shaking halfway. - Serve
Serve immediately with your favorite dipping sauce.
