Looking for a snack or a side dish that is a little different? These cauliflower nuggets are crispy and golden on the outside, soft inside, with a seasoned coating that gives every bite flavor. And the best part: they are made in the oven, with no deep frying and not much work.
Ingredients for Crispy Cauliflower Nuggets
1 medium cauliflower, broken into small florets
½ cup flour
2 eggs
1 cup panko breadcrumbs
1 teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse the cauliflower florets and dry them thoroughly. If the florets are too large, cut them into bite-sized pieces.
Prepare three bowls: place the flour in the first, beat the eggs in the second, and in the third mix the panko breadcrumbs with the paprika, garlic powder, salt, and pepper.
Dip each cauliflower floret in the flour, then in the egg, and finally in the breadcrumb mixture, coating it well on all sides.
Arrange the cauliflower florets on the baking sheet in a single layer, brush or spray with olive oil, and place in the oven.
Bake for 25 to 35 minutes, until the coating is golden and crispy and the cauliflower is tender inside. It is recommended to turn the florets halfway through baking for even browning.
A small tip: the secret to an especially crispy coating is to use panko breadcrumbs and not to crowd the florets on the baking sheet. You can also add a little sesame to the coating for a more interesting texture.
