Cauliflower Nuggets

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! 

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