Ingredients
Scale
- 1 large head of cauliflower (about 600–700g): This is the star of our nuggets, providing a surprisingly meaty texture once processed and cooked. Opt for a fresh, firm head with no brown spots.
- 1 cup sharp cheddar cheese, grated (approx. 100g): This brings the “cheesy” to our nuggets, offering a wonderful melt and a tangy flavor. Freshly grated cheese melts better than pre-shredded.
- 1/2 cup Parmesan cheese, grated (approx. 50g): Adds a salty, nutty depth of flavor that complements the cheddar beautifully and helps with binding.
- 1/2 cup plain breadcrumbs (or panko for extra crispiness): These help bind the nuggets together and contribute to a delightfully crispy exterior. Use gluten-free breadcrumbs if needed.
- 2 large eggs, lightly beaten: Acts as the primary binder, holding all the delicious ingredients together to form the nugget shape.
- 2 cloves garlic, minced: Infuses the nuggets with a subtle, aromatic garlic flavor. Fresh garlic is preferred, but garlic powder (1/2 teaspoon) can be substituted.
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried): Adds a touch of freshness and color.
- 1/2 teaspoon salt (or to taste): Enhances all the other flavors. Adjust based on the saltiness of your cheese.
- 1/4 teaspoon black pepper (or to taste): Provides a gentle kick of spice.
- Optional: 1/4 teaspoon smoked paprika or a pinch of cayenne pepper: For a hint of smokiness or a little extra warmth.
- Olive oil or cooking spray: For greasing the baking sheet or for frying, ensuring the nuggets don’t stick and achieve a golden-brown color.
Instructions
- Prepare the Cauliflower: Begin by thoroughly washing the head of cauliflower. Remove the outer leaves and the tough core. Chop the cauliflower florets into smaller, manageable pieces. The goal is to prepare them for easy processing.
- Steam or Boil the Cauliflower: You have two primary options here. You can steam the cauliflower florets for about 10-15 minutes, or until they are fork-tender but not mushy. Alternatively, you can boil them in lightly salted water for 5-7 minutes. The key is to cook them until tender enough to mash easily. Overcooking will result in watery nuggets.
- Drain and Cool Cauliflower Thoroughly: Once tender, drain the cauliflower extremely well. If boiled, transfer it to a colander and let it sit for a few minutes to allow excess water to drain off. You can even gently press it with the back of a spoon. Allow the cauliflower to cool slightly – enough so that you can handle it. This cooling step also helps to release more steam and moisture.
- “Rice” or Mash the Cauliflower: Transfer the cooled, drained cauliflower to a food processor. Pulse a few times until it’s finely chopped, resembling the texture of rice. Be careful not to over-process it into a paste. If you don’t have a food processor, you can finely chop it by hand with a sharp knife or use a potato masher to achieve a similar texture, though this will take more effort.
- Remove Excess Moisture (Crucial Step!): This is perhaps the most critical step for preventing soggy nuggets that fall apart. Place the riced cauliflower into a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist, squeezing out as much liquid as humanly possible. You’ll be surprised by how much water comes out. The drier the cauliflower, the better your nuggets will hold together and the crispier they’ll be.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, lightly grease the baking sheet with olive oil or cooking spray.
- Combine Ingredients: In a large mixing bowl, add the super-drained, riced cauliflower. To this, add the grated cheddar cheese, grated Parmesan cheese, breadcrumbs, lightly beaten eggs, minced garlic, chopped parsley, salt, black pepper, and any optional spices like smoked paprika or cayenne pepper.
- Mix Well: Using your hands or a sturdy spoon, mix all the ingredients together thoroughly until everything is well combined and evenly distributed. The mixture should feel somewhat sticky and hold together when pressed. If it feels too wet, you can add a tablespoon or two more of breadcrumbs. If it seems too dry (unlikely if the cauliflower was squeezed well), you might consider a tiny bit more beaten egg, but usually, it’s perfect.
- Shape the Nuggets: Take about 1 to 1.5 tablespoons of the cauliflower mixture and shape it into small nugget forms – ovals, rounds, or traditional nugget shapes. Aim for a thickness of about 1/2 inch. Uniformity in size and thickness will ensure even cooking. Place the formed nuggets onto the prepared baking sheet, leaving a little space between each one.
- Bake the Nuggets: Place the baking sheet into the preheated oven. Bake for 20-25 minutes, flipping the nuggets halfway through (around the 10-12 minute mark). They should be golden brown on both sides and feel firm to the touch. For extra crispiness, you can broil them for the last 1-2 minutes, keeping a very close eye on them to prevent burning.
- Cool Slightly and Serve: Once baked to perfection, carefully remove the baking sheet from the oven. Let the Cheesy Cauliflower Nuggets cool for a few minutes on the baking sheet. They will firm up a bit more as they cool. Serve them warm with your favorite dipping sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 180