Cauliflower Nuggets

Course: Appetizer, Side Dish, Snacks

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 224kcal

Author: Shruthi Baskaran-Makanju

Crispy cauliflower nuggets with a golden breadcrumb crust! Easy to bake, fry, or air-fry—perfect for snacking, dipping, and satisfying your nugget cravings.

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Ingredients

2 cups cauliflower rice approximately 1 lb
¼ cup all-purpose flour
½ cup breadcrumbs
¼ cup grated parmesan cheese optional
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
2 large eggs beaten
2 tablespoons vegetable oil for frying or baking

Instructions

Prepare the cauliflower:

If using frozen cauliflower rice, thaw completely and squeeze out excess moisture using a clean towel.
If using fresh cauliflower, bring a large pot of water to a boil. Chop a medium cauliflower into florets. Add the florets into the boiling water, and cook for 3-4 minutes, just until fork-tender. Drain well and pat dry with a towel to remove excess moisture. Transfer the cauliflower to a food processor and pulse 8-10 times until it resembles coarse rice. Do not over-process, or it will become too wet.
Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key to getting nuggets that are crispy, not soggy.

Make the nugget mixture:

In a large bowl, mix cauliflower rice, flour, garlic powder, smoked paprika, salt, and pepper. Stir well to combine.
If the mixture is too wet, add 1-2 tablespoons of flour or breadcrumbs to help bind. Use a tablespoon to form small nuggets, pressing them firmly to hold their shape.

Set up dredging stations and coat nuggets:

In one shallow bowl, beat the eggs. In another shallow bowl, mix breadcrumbs with Parmesan cheese (if using)
Dip each nugget into flour first, then into beaten eggs, and finally coat with the breadcrumb mixture. Press lightly to ensure even coating.

Cook the nuggets:

Heat oil in a large skillet over medium heat. Fry nuggets in batches for 2-3 minutes per side, or until golden brown and firm. Drain on paper towels.
Serve warm with your favorite dipping sauce.

Notes

Shake off excess flour and breadcrumbs to avoid clumping.
Add chili powder or curry powder to the seasoning for a spicy twist.
For baking or air frying, spray the nuggets lightly with oil to enhance crispiness.
- Baking: Preheat the oven to 400°F (200°C). Arrange nuggets on a parchment-lined baking sheet and spray lightly with oil. Bake for 20 minutes, flipping halfway through.
- Air Fryer: Preheat to 375°F (190°C). Place nuggets in a single layer and air fry for 15 minutes, shaking the basket halfway.

Storage and Reheating Tips

Store leftover nuggets in an airtight container for up to 3 days.
Reheat in the oven at 375°F (190°C) or in an air fryer for 5–7 minutes to restore crispness.
Freeze uncooked nuggets on a tray, then transfer to a freezer-safe bag. Cook directly from frozen, adding 5–7 minutes to the cooking time.

Nutrition