Cauliflower Chicken Nuggets

🥘 Ingredients

To make these cauliflower chicken nuggets, we are going to use boneless chicken, cauliflower, egg, breadcrumbs, oil, garlic powder, onion powder, dried herbs, ground pepper and salt (for kids over 12 months).

• Chicken: You could use chicken breast or thighs. I prefer to use thighs as they are fatter and more tasteful. You could also use ground chicken for easier blending.
• Seasoning: Powder spices and herbs are added for more flavor. You can adjust them to your liking.
• Salt: Leave out the salt for babies under 12 months to keep the daily sodium intake low. You could split the mixture into two bowls and add salt to the one for older kids and adults.
• Oil: I'm using an olive oil spray for the tray and to coat the nuggets before baking. You could also gently brush them with some oil of your choice, instead of spraying them.
• Breadcrumbs: You can make your own breadcrumbs at home using stale bread and a food processor, or opt for plain store-bought ones without added ingredients or salt.

For full quantities and to print the recipe, see the recipe card below.

🔪 Step-by-step Instructions

So get your ingredients ready and let's get started!

01. To start, I wash the cauliflower well, split the florets and add it to a food processor. I blend it until it resembles coarse breadcrumbs.

02. Next, I place the chicken pieces into the food processor. I'm using boneless chicken thighs, but if you're using chicken breast, cut it into 3-4 smaller pieces to make blending easier.

03. I add the seasoning to the food processor -onion and garlic powder, dried herbs, ground black pepper, and salt (if using). You can also add more spices to suit your taste, such as paprika, cumin, or any other spices your family enjoys.

04. I blend everything until I have a thick texture and it's all combined. I place the mixture into a bowl and now I am ready to shape the chicken nuggets.

05. I lightly beat the egg in one bowl and place the breadcrumbs in another. I take some of the cauliflower and chicken mixture and shape it into a nugget shape.

06. I place the nugget first in the egg and then coat it with the breadcrumbs. The egg helps the breadcrumbs to stick to the nugget.

07. I brush a baking tray with oil and place the cauliflower chicken nuggets. Then, I brush or spray them lightly with some oil before putting them in the oven. The oil helps to get a nice crispy coat.

08. I bake the nuggets in a preheated oven to 400F for 20-25 minutes, until they have a nice golden brown color.

🍽 Serving suggestions

I like to serve these cauliflower chicken nuggets with some baked potato wedges or, for extra goodness and fiber, with some zucchini fries or with just steamed or boiled veggies.

If your kids enjoy dipping their nuggets in sauces, try mixing yogurt with freshly chopped dill and a splash of vinegar for a refreshing, protein-packed dip. You could also make my homemade ketchup, which is easy to prepare and keeps in the fridge for up to five days.

🧰 Storage

The recipe makes about 12 regular-sized baked cauliflower nuggets. They are best enjoyed when freshly baked and crispy. If you have some leftovers, you could store them in the fridge and consume them within 2–3 days. The outside might be softer but they will still taste good.

For reheating the cauliflower chicken nuggets, you could

• Pop them in the oven for 5–7 minutes at 400F until warmed through.
• Use the microwave to warm them up for 1–2 minutes (the outside will get a bit soggy from the steaming).
• If you have an air fryer, spray or brush them with some oil and put them in for 3–4 minutes, or until warmed through.

❓ FAQ

📋 Recipe

🥣 More to try

If you liked my veggie-twisted cauliflower chicken nuggets, you should try some of these recipes too: