Cauliflower Nuggets

Why You’ll Love This Recipe

You’re going to love these crunchy cauliflower bites. Every time I make them, I find myself standing at the stove eating them right off the baking sheet. They’re SO good!

They’re easy to make, similar to how you would make homemade chicken nuggets, except with the veggie as the star. Make them for a main dish, appetizer, game-day snack, or side dish.

These nuggets are coated in a panko and seasoning mixture that’s loaded with flavor. The flavors are delicious but also light enough to make them super dippable. Try them with this Greek yogurt dill dip or yogurt honey mustard sauce.

These are healthy and customizable to your tastes and dietary needs. They’re vegetarian and dairy-free. You can make them gluten-free or vegan with just a few simple ingredient swaps.

Looking for more cauliflower recipes? Try this Air Fryer Cauliflower Parmesan or these Roasted Cauliflower Bowls.

Ingredients

• Cauliflower: Cut a small head of cauliflower into medium florets (about 1 1/2 inches). This should be about 3 cups of florets. Read more about how to cut cauliflower.
• Panko Bread Crumbs: Plain panko bread crumbs to make them extra crispy. You can substitute for regular unseasoned bread crumbs, but you won’t get as much crunch.
• Seasonings: Dried parsley, paprika, garlic powder, onion powder, and sea salt to add flavor to the breading mix. You can substitute the paprika for smoked paprika for a more smoky flavor.
• Egg: A large egg, beaten with a splash of water to bind the bread crumbs to the cauliflower florets.
• Olive Oil Spray: Use your favorite extra virgin olive oil spray to spray over the breaded cauliflower before baking to help it become a beautiful golden brown. You can substitute it for another neutral cooking spray, like avocado oil.

*The full ingredient list with amounts is in the recipe card below.

How to Make Baked Cauliflower Nuggets

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil. Set aside.
2. In a medium bowl, stir together the panko bread crumbs, parsley, paprika, garlic powder, onion powder, and sea salt until combined. In another bowl, beat the egg with 1 tablespoon of water.
3. Dip a cauliflower floret into the egg mixture, gently shaking off any excess. Coat the floret with the bread crumb mixture. Place on the prepared baking sheet. Repeat with remaining florets. 
4. Generously spray the tops of the cauliflower florets with olive oil. Bake for 20-25 minutes, flipping halfway, until the cauliflower is crisp-tender and the tops are golden brown. Serve warm and enjoy!

Variations

• Crispy Buffalo Cauliflower Bites. Once the cauliflower is baked, drizzle some buffalo sauce over the crispy florets. Serve with blue cheese or ranch for dipping.
• Garlic Parmesan Cauliflower Bites. Substitute 1/4 cup of the panko bread crumbs for grated parmesan cheese and double the garlic powder.
• Loaded Cauliflower Bites. Once they’re baked, push them together on the baking sheet so the florets are touching. Sprinkle shredded cheddar over the top and bake for 3-4 minutes or until the cheese is melted. Top with cooked bacon bits and sliced green onion.
• Cook them in the Air Fryer. Depending on the size of your air fryer, you may need to cook them in a couple of batches. Air fry at 400°F for 15-18 minutes, flipping halfway, until golden on the outside and crisp-tender on the inside.
• Make them gluten-free. Use gluten-free panko breadcrumbs or crushed gluten-free cereal like corn Chex.
• Make them Vegan. Substitute the egg for your favorite vegan binder for breading, like a vegan mayo substitute or even a light spray of olive oil.

Serving Suggestions

These crispy bites are the perfect appetizer to serve before dinner, at parties, or as a game-day snack. They’re also an excellent dinner main dish or side dish.

Serve them with your favorite dipping sauces, like ketchup, honey mustard, ranch dressing, blue cheese dressing, sweet and sour sauce, BBQ sauce, etc.

Need more easy appetizers? We have plenty!

Make Ahead and Storage

Make Ahead: These cauliflower nuggets are best served immediately, so I don’t recommend making them ahead of time. As they sit, they become less crispy.

To Store: Refrigerate in an airtight container for up to 3 days.

To Reheat: These reheat very well! Heat on a baking sheet in a 350°F oven for 5-10 minutes until heated through and crispy.

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