Crunchy Cauliflower Nuggets

Serves 4-6 as an appetizer

Kitchen Equipment

  • Knife, cutting board
  • Measuring cup, measuring spoons
  • 2 small mixing bowls
  • fork or small whisk
  • Large ziploc bag
  • Baking sheet lined with parchment paper


  • 1 large head cauliflower, broken into pieces
  • 1 cup whole wheat panko bread crumbs
  • 1 egg
  • salt, pepper, garlic powder and chili powder, to taste
  • dipping sauces of your choice


  1.  Preheat oven to 400℉.
  2. In a small bowl, mix together bread crumbs and seasonings. Taste the mix to make sure you like the flavor.
  3. Crack an egg into a a small bowl and beat with a fork or small whisk. Pour it into a large, zip-loc freezer bag, then add the cauliflower pieces to the bag. Zip it up and mix it well with your hands until the cauliflower is fully covered in egg.
  4. Open the bag and pour the bread crumb mix inside. Seal the bag again and mix the cauliflower with the bread crumbs until the pieces are coated.
  5. Pour the coated cauliflower onto a parchment-lined baking sheet. You might need to pat some of the crumbs onto the cauliflower if they didn’t stick well. Put baking sheet in the oven for approximately 20-25 minutes, until the outside is crisp and the inside is cooked through.
  6. Enjoy immediately with the dipping sauces of your choice. Chipotle mayo, Dijonnaise, and barbeque sauce are all good.

Adapted from



2 thoughts on “Crunchy Cauliflower Nuggets

  1. Pingback: Halifax Supper Club, Dec. 2015 |

  2. Pingback: Halifax Supper Club Sept. 2016 | Club Inclusion Cooks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s