Cauliflower nuggets are delicious breaded bites baked in the oven: crispy on the outside and soft on the inside, they are truly tempting and appetizing. A light, tasty, and very simple recipe to make. Cauliflower nuggets should be served hot with a spicy yogurt sauce or for a completely vegan recipe with a fake eggless mayonnaise. And if you want an even more delicious dish, use a nice mix of colorful florets.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs cauliflower
- 1/3 cup flour
- 1/2 cup water
- 1 pinch salt
- to taste breadcrumbs
- to taste smoked paprika
- to taste extra virgin olive oil
- to taste chopped parsley
Tools
- 1 Boiling Pot
- 2 Bowls
- 1 Dough Whisk
- 1 Reusable Parchment Paper Mat
Steps
Divide the cauliflower into florets, wash it well under running water, and then boil it in salted boiling water for 5 minutes. It should remain crispy and firm, so be careful not to overcook it. Drain and set aside. In a bowl, mix the flour with the water and a pinch of salt, stirring well with a hand whisk to obtain a smooth, lump-free batter. Season the breadcrumbs with smoked paprika (you can also use sweet or spicy paprika as you prefer and in quantities according to your taste). Dip the cauliflower florets in the batter and then in the breadcrumbs. Place them on a baking sheet lined with parchment paper or the appropriate reusable mats, drizzle with a little extra virgin olive oil, adjust salt, and bake at 356°F for about 25 minutes or until the florets are beautifully golden. Sprinkle with chopped parsley and serve immediately.
Notes
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For the recipe, I referred to Valentina from Scent of Cinnamon and Chocolate.
