{weeknight meal} Baked Cauliflower Nuggets

I’ve been experimenting with a lot of veggie variations lately and this one was such a hit a few weeks back, I had to add it to my culinary collection on the blog. This recipe is inspired by a similar creation over on my FAVE recipe blog, skinnytaste.

Cauliflower gets a pretty bad rap. Straight up…I remember it in that broccoli and carrot soggy combo growing up. Anyone else?!

NOT. GOOD.

But guys, cauliflower when cooked properly, is like a little taste of heaven. When I roast it, it becomes nutty like popcorn. When I mashed it and add a little butter (you know what’s up) it’s so creamy, dreamy. And when I coat it in some breadcrumbs, it seriously becomes a “TO DIE FOR” version of your favorite guilty childhood pleasure- chicken nuggets! And hey…we could all stand to sneak more veggies into our daily diet, am I right?!

Pair these with some baked sweet potato fries and you’ve got a match made in veggie heaven. ENJOY!!!

Baked Cauliflower Nuggets

Ingredients

  • 2 eggs, beaten

  • 1 1/2 cups seasoned breadcrumbs

  • 1/4 cup grated parmesan cheese

  • 1 package of pre-cut cauliflower florets (make your life easier!!!)

  • salt and pepper

  • coconut oil spray

Directions

  1. Preheat your oven to 425 and spray a baking sheet with coconut oil (or whatever high heat oil you have on hand).

  2. Create an assembly line. Place 2 eggs into a bowl and beat. Place breadcrumbs, parm, and salt/pepper into another bowl and mix until combined.

  3. Use ONE HAND (trust me, it’s gonna get goopy) and begin the assembly line. Dip cauliflower into eggs until coated. Then roll in breadcrumb mixture and place on a plate or directly onto your sprayed baking sheet.

  4. Continue until all of the florets are coated. Arrange on baking sheet and spray the top with more coconut oil.

  5. Baked for 20 minutes, flipping once halfway.

  6. Serve with your FAVE condiments. I love honey mustard and ketchup!

 

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