Cauliflower is made for many things — nuggets are no exception!
At the moment, cauliflower is scarce in Sydney.
When you eat only a specific array of food, you don’t know what you got until it’s gone! So, therefore, when I saw this recipe, I decided to post it out of love.
I do LOVE cauliflower. You can make pizza bases rice and even have it in steak form. All you need is a variety of spices, and off you go. It’s well within anyone creative reach as to how far cauliflower can go.
So, if you are in the middle of deciding what plant-based meal to try this week/weekend, look no further than cauliflower nuggets.
If anyone, make them for me because I miss them.
Happy cooking in the healthy kitchen.
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« Serves 4 « Dairy-Free « Low Carb « Meal prep « Vegan
« Prep: 10 min « Cook: 30–40 min «
« Kcal: 56 « Fats: 1g « Carbs: 11 g « Protein: 3 g « Fiber: 4 g
What you need
2 tbsp. All-purpose flour
¼ cup (60ml) almond milk, unsweetened
½ cup. panko breadcrumbs
4 tbsp. nutritional yeast flakes
1 small cauliflower head, separated into florets
2 tbsp. olive oil
What you need to do
- Preheat the oven to 400°F (200°C). Line a baking tray with baking paper.
- Mix the flour and milk in a bowl. Then, mix the breadcrumbs and nutritional yeast in a separate bowl and season with salt.
- Dip the florets into the flour/milk mixture, then roll in the breadcrumb mixture until coated.
- Place the cauliflower florets on the baking paper and drizzle with olive oil (alternatively, use olive oil spray).
- Place in the hot oven and roast for 30–40 minutes until the cauliflower florets are golden brown and crispy.