You’ve likely seen cauliflower nuggets on Pinterest. It’s a novel idea. Honestly, for being what they are, cauliflower are incredibly versatile. For example, one of my favorite ways to prepare it is as a low-carb garlic mash (replacing garlic mashed potatoes, recipe to come!).
I’ve seen different variations of cauliflower nuggets online, and in my hasten to make something easy to store and re-heat in the oven or a toaster oven for a lunch or dinner, I chose to go for a baked – not fried – nugget that’s been double-dredged. This is definitely a recipe I recommend serving fresh or re-heating in the oven or toaster oven to help maintain its crispiness.
- 1 head of cauliflower
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp chili powder
- 1 tsp tumeric
- 1 tsp cumin
- 1 tbsp basil
- pinch of salt and pepper
- 2 eggs or 1/2 cup egg beaters
- 1 cup breadcrumbs
- Preheat oven to 350-degrees.
- Rinse off the cauliflower head and chop the florets from the stalks and leaves, leaving bite-size pieces.
- Alternatively, you can purchase the individual pieces of cauliflower frozen or already chopped and ready to prepare from a store.
- In a colander, rinse off the florets to make sure they’re clean.
- In one container – large enough to dredge the cauliflower pieces – mix breadcrumbs and dry spices.
- In another comparable container, put in eggs – if fresh eggs, whisk to break and mix yolk and whites.
- Line baking sheet in foil.
- Coat pieces in egg yolk, one at a time. Then coat in breadcrumb mixture.
- Repeat above step once.
- Lay coated cauliflower nuggets onto sheet, spaced out so they do not touch.
- Bake in oven for ~30 minutes until breading is golden/toasted and cauliflower is tender.
Alternative step that I will be employing sometime soon: After breading pieces, freeze them so coating sticks. Once firm, coat nuggets in a desired sauce before baking for added flavor!