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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 your to taste
🛢️ 1-2 tbsp oil spray (optional)
Features:
Oil-Free
Soy-Free
Features:
Oil-Free
Soy-Free
Nutrition:
*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.
Bite-Size Cauliflower Nuggets
4
10 min
20-25 min
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 your to taste
🛢️ 1-2 tbsp oil spray (optional)
Features:
Oil-Free
Soy-Free
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.
