Monday, November 24, 2014

Crispy Cauliflower Nuggets

In the words of my husband, “these don’t even taste like cauliflower.”

I gave these to Chris as an appetizer one night. They were a great way to tide him over while I finished cooking dinner, so I know they’d be perfect for the holidays too without getting your overstuffed before the stuffing. These are a great way to make cauliflower fun to eat & don't really taste like "veggies" they just taste good.

P dot S cauliflower has a ton of vitamin c in it - who knew? So make these & feel good about ’em!

  • 1 medium head cauliflower, cut into florets
  • 2 eggs
  • 2 cups Italian panko breadcrumbs
  • 1 tablespoon granulated garlic
  • 3/4 cup parmesan cheese, grated
  • 1 teaspoon salt + more for seasoning
  • 1/2 teaspoon black pepper + more for seasoning
  • olive oil
  • 1/2 cup your favorite marinara sauce
  • 2 tablespoons fresh parsley, chopped

  1. Pre-heat the oven to 400.
  2. In a small-medium mixing bowl add eggs & season with salt & pepper. Beat eggs the eggs with a fork.
  3. Cut up the cauliflower.
  4. In another mixing bowl combine the breadcrumbs, garlic, parmesan, salt & pepper.
  5. Working in an assembly line coat each piece of cauliflower with egg, then with the breadcrumb mixture. You may have to pat the mixture on a bit to get it to stick.
  6. Place breaded cauliflower onto rimmed baking sheets. Be sure not to over crowd, you want these to get crispy.
  7. Drizzle the nuggets with olive oil.
  8. Bake for 20-25 minutes, flipping the pieces over half way through.
  9. When the outside is browned & crispy & the inside is tender they’re done!
  10. Heat up the marinara & serve these hot or at room temp.
  11. If you have leftovers wait till they cool. Store them in an airtight container. To reheat put them back in the oven under the broiler for 5-10 minutes.

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