Description
Golden, herb-studded cauliflower nuggets that combine crunch, warmth, and a savory umami flavor, perfect for any meal occasion.
Ingredients
Scale
- 1 large head cauliflower, broken into bite-sized florets
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 3/4 cup grated sharp cheddar (or plant-based cheddar)
- 2 large eggs (or a flax-egg)
- 3 tbsp olive oil (plus a little spray for roasting)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced (or 1 tsp dried garlic powder)
- Salt and black pepper to taste
- Optional: 1/4 cup finely chopped cremini mushrooms
Instructions
- Prepare the cauliflower by washing and drying it thoroughly. Cut it into uniform florets.
- Preheat the oven to 425°F (220°C) or the air fryer to 400°F.
- Whisk eggs and garlic in one bowl, combine breadcrumbs, cheese, smoked paprika, and herbs in another bowl.
- Toss each floret in the egg mixture, then press into the breadcrumb mix.
- If using mushrooms, sauté them in a hot skillet with olive oil until lightly browned, then mix into the breadcrumb blend.
- Arrange the coated florets on a baking sheet lined with parchment and spray lightly with oil.
- Roast for 20-25 minutes, turning once, until golden and crisp. For air-frying, cook for 12-15 minutes, shaking halfway.
- Serve hot with a dipping sauce of your choice.
Notes
For extra crunch, double-coat each floret with egg and breadcrumbs. Adjust seasoning and test one nugget first.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 nugget
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cauliflower nuggets, vegetarian appetizer, healthy bites, family recipes, easy snacks
