Cauliflower Chicken Nuggets
These Cauliflower Chicken Nuggets are easy to make, super delicious and a veggie-loaded twist on a classic finger food! Done in under 30 minutes, they are perfect for lunch, dinner, or for stocking up your freezer.
Ingredients
- 1 cupriced cauliflower (fresh or thawed frozen)
- 1 poundground chicken (i used dark meat) (or ground turkey)
- ¾ teaspoonsalt
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- ¼ teaspoonpaprika
- 1 largeeggs
- 1 ½ cupspanko breadcrumbs (use gluten free breadcrumbs if needed)
Directions
- 1
Preheat oven to 400℉ degrees and lightly grease a large baking sheet.
- 2
Combine riced cauliflower, ground chicken/turkey, salt, and spices your food processor. Pulse until well combined.You can absolutely do this in a bowl instead of your food processor, but I find that blending the cauliflower and chicken together helps the veggies to melt into the nuggets more and have the texture of a typical chicken nugget.
- 3
Using a small cookie scoop or a heaping tablespoon, portion out the mixture and use your hands to form each portion into a nugget shape. I find that having slightly wet hands helps the mixture from sticking to me. Place the nuggets on a plate until you work through the batch.
- 4
After washing your hands, crack the eggs into a small bowl and whisk them. Pour the breadcrumbs into another small bowl.
- 5
Dip formed nuggets into the eggs first and then into the breadcrumbs to coat all over. The eggs help the breadcrumbs to stick to the nugget.
- 6
Place the breaded nuggets on a baking sheet.
- 7
Bake for 15-16 minutes or until cooked through, flipping nuggets at the 10 minute mark.
- 8
Enjoy warm with your favorite dipping sauce or let cool completely before storing in an air tight container in your fridge for 3 days or in your freezer for up to a month.