Bite-Size Cauliflower Nuggets
Snacks
Vegetables
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
- 5 g (1 tbsp) nutritional yeast
- 2.3 g (1 tsp) paprika
- 0.1 g (⅛ tsp) oregano
- 2.3 g (½ tsp) baking powder
- salt and pepper to your taste
- 1–2 tbsp oil spray (optional)
Equipments:
Features:
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pat the cauliflower florets dry before dipping them in the batter — any surface moisture thins the batter and keeps it from coating evenly.
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.
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.
A few ingredients do most of the work in this recipe. The chickpea flour adds plant protein and a creamy, satisfying texture. The nutritional yeast adds a cheesy, savory umami note. The paprika adds gentle warmth and a rich color. The oregano adds an earthy, aromatic herbal backbone.
Bite-Size Cauliflower Nuggets
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
- 5 g (1 tbsp) nutritional yeast
- 2.3 g (1 tsp) paprika
- 0.1 g (⅛ tsp) oregano
- 2.3 g (½ tsp) baking powder
- salt and pepper to your taste
- 1–2 tbsp oil spray (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The chickpea flour adds plant protein and a creamy, satisfying texture. The nutritional yeast adds a cheesy, savory umami note. The paprika adds gentle warmth and a rich color. The oregano adds an earthy, aromatic herbal backbone.
Prep:
Pat the cauliflower florets dry before dipping them in the batter — any surface moisture thins the batter and keeps it from coating evenly.
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.
