Vegan recipe: cauliflower nuggets
How to make the tastiest nuggets of cauliflower: crispy, crunchy and nicely seasoned. A delicious and healthy kid-friendly side dish, but also a welcome guest on a drinks board. And this is the recipe! Thank us later!
Kitchenware
- cutting board
- chopperto cut cauliflower into small florets
- bowls / large trays
- spoon
- scale
- griddle
- silicone baking mator baking paper
Ingredients
- 1 cauliflower
- 200 gr flower
- 200 gr panko (breadcrumbs)
- 150 ml vegetable milk (oats or soya)
- 2 fluorescent chicken seasoning
- 1 fluorescent turmeric
- 1 fluorescent paprika
- 1 bags spreading cheese (alternative: Vemondo vegetable grater from Lidl)
- pinch salt and pepper
- optional (vegan) mayonnaise and sriracha sauce (Mayo line is tasty vegan mayo)
Instructions
Preparation
- Wash the cauliflower well.
- Cut the cauliflower into small florets, the smaller the crunchier they get.
- Put half (!) of the flour and spices in a bowl and stir/mix well. Tip: don't add all the spices right away (see next step).
- Slowly pour in some vegetable milk until it becomes a porridge (taste with little finger if the porridge tastes good). If necessary, add some extra spices here to taste.
- In the other bowl, add the flour and panko and stir/mix well.
- Meanwhile, preheat the oven to 180°C.
- Dip the cauliflower florets one by one in the bowl with the porridge and then dip each floret well in the bowl with panko after. Place each rose on the baking tray.
- To taste, put (vegan) cheese over the florets on the baking tray.
- Put the baking tray with the nuggets in a preheated oven for 30 minutes, flipping halfway through if necessary.
- Serve the florets with a dip of mayo and sriracha sauce. For children, ketchup may be a better choice due to spiciness,
Notes
If you have leftover nuggets: keep them in the fridge to reheat in the oven the following day, they will become crispy again.