Description
These Cauliflower Nuggets are baked until beautifully golden and crispy! They’re packed with flavor and perfect for dipping.
Ingredients
Scale
- 1 small head cauliflower, cut into medium florets (about 3 cups)
- 3/4 cup panko bread crumbs
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon fine sea salt
- 1 large egg + 1 tablespoon water, beaten
- olive oil spray
- Greek yogurt dill dip, optional for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil. Set aside.
- 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.
- 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, leaving a little space between each one on the baking sheet.
- 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 with your favorite dipping sauces and enjoy!
Notes
Tip: When breading the cauliflower, use one hand to dip the florets into the egg mixture and the other to toss them in the breadcrumbs. Using one hand for the wet ingredients and one hand for the dry ingredients will prevent the breadcrumb mixture from clumping.
To store, refrigerate in an airtight container for up to 3 days.
To reheat, place on a baking sheet and heat in a 350°F oven for 5-10 minutes, until heated through and crispy.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 4.2 g
- Sodium: 260.1 mg
- Fat: 4.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.7 g
- Fiber: 4.1 g
- Protein: 7.3 g
- Cholesterol: 46.5 mg