Cauliflower Popcorn Nuggets
Cauliflower Popcorn Nuggets
Ingredients
For the Cauliflower Nuggets
- 1 cauliflower, medium head, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant-based milk, such as almond or soy
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
🌡️ 400°F - 2
Prepare two shallow bowls. In the first bowl, whisk together the all-purpose flour and plant-based milk until smooth. This will be your wet batter.
⏱️ 3 min - 3
In the second bowl, combine the Panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to ensure all the spices are evenly distributed.
⏱️ 3 min - 4
Working in small batches, dip each cauliflower floret into the wet batter, ensuring it's fully coated. Let any excess drip off.
⏱️ 5 min - 5
Immediately transfer the wet floret to the Panko mixture. Roll it around, pressing gently to make sure it's completely covered with the breadcrumbs. Place the coated floret onto the prepared baking sheet in a single layer, ensuring they are not touching.
⏱️ 7 min - 6
Once all cauliflower florets are coated and arranged on the baking sheet, drizzle them evenly with the olive oil. Alternatively, you can lightly spray them with cooking spray.
⏱️ 2 min - 7
Bake for 20 to 25 minutes, or until the cauliflower is tender and the breading is golden brown and crispy. Halfway through baking (around 10-12 minutes), gently flip the nuggets to ensure even browning.
⏱️ 25 min•🌡️ 400°F - 8
Remove from the oven and serve immediately with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Cauliflower Popcorn Nuggets
Ingredients
For the Cauliflower Nuggets
- 1 cauliflower, medium head, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant-based milk, such as almond or soy
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
🌡️ 400°F - 2
Prepare two shallow bowls. In the first bowl, whisk together the all-purpose flour and plant-based milk until smooth. This will be your wet batter.
⏱️ 3 min - 3
In the second bowl, combine the Panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to ensure all the spices are evenly distributed.
⏱️ 3 min - 4
Working in small batches, dip each cauliflower floret into the wet batter, ensuring it's fully coated. Let any excess drip off.
⏱️ 5 min - 5
Immediately transfer the wet floret to the Panko mixture. Roll it around, pressing gently to make sure it's completely covered with the breadcrumbs. Place the coated floret onto the prepared baking sheet in a single layer, ensuring they are not touching.
⏱️ 7 min - 6
Once all cauliflower florets are coated and arranged on the baking sheet, drizzle them evenly with the olive oil. Alternatively, you can lightly spray them with cooking spray.
⏱️ 2 min - 7
Bake for 20 to 25 minutes, or until the cauliflower is tender and the breading is golden brown and crispy. Halfway through baking (around 10-12 minutes), gently flip the nuggets to ensure even browning.
⏱️ 25 min•🌡️ 400°F - 8
Remove from the oven and serve immediately with your favorite dipping sauce.