HIDDEN Veggie Nuggets
HIDDEN Veggie Nuggets
Ingredients
- 1/2 cauliflower head, cut into florets
- 2 eggs, lightly beaten
- 2 cups tasty cheese, finely grated
- 2/3 cup panko breadcrumbs
- 1/3 cup brown onion, finely diced
- 1 tablespoon Mingle Lemon Pepper Seasoning
- 1/2 cup Mingle Seasoning Tomato Sauce, for serving
Instructions
- 1
Preheat your oven to 200°C (390°F). Lightly grease a sheet pan and set aside.
⏱️ 5 min•🌡️ 200
- 2
Bring a pot of salted water to a rolling boil. Carefully add the cauliflower florets to the boiling water and blanch for 3 minutes.
⏱️ 5 min
- 3
Immediately transfer the blanched cauliflower to an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towels to remove as much excess moisture as possible. This step is crucial for crispy nuggets.
⏱️ 5 min
- 4
Transfer the dried cauliflower to a food processor and pulse until it is finely chopped, resembling rice or small crumbs.
⏱️ 2 min
- 5
In a large mixing bowl, combine the finely chopped cauliflower, lightly beaten eggs, finely grated tasty cheese, panko breadcrumbs, finely diced brown onion, and Mingle Lemon Pepper Seasoning. Mix thoroughly until all ingredients are well combined and form a cohesive mixture.
⏱️ 5 min
- 6
Scoop tablespoon-sized portions of the mixture. Shape each portion into a small, oval-shaped tot or nugget. Arrange the shaped nuggets on the prepared baking sheet, leaving a little space between each one.
⏱️ 8 min
- 7
Bake the nuggets in the preheated oven for 10–12 minutes.
⏱️ 12 min•🌡️ 200
- 8
Carefully flip each nugget on the baking sheet. Return to the oven and bake for an additional 10–12 minutes, or until they are nicely browned and crispy on both sides.
⏱️ 12 min•🌡️ 200
- 9
Serve the HIDDEN Veggie Nuggets hot, with Mingle Seasoning Tomato Sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
HIDDEN Veggie Nuggets
- 1/2 cauliflower head, cut into florets
- 2 eggs, lightly beaten
- 2 cups tasty cheese, finely grated
- 2/3 cup panko breadcrumbs
- 1/3 cup brown onion, finely diced
- 1 tablespoon Mingle Lemon Pepper Seasoning
- 1/2 cup Mingle Seasoning Tomato Sauce, for serving
Instructions
- 1
Preheat your oven to 200°C (390°F). Lightly grease a sheet pan and set aside.
⏱️ 5 min•🌡️ 200 - 2
Bring a pot of salted water to a rolling boil. Carefully add the cauliflower florets to the boiling water and blanch for 3 minutes.
⏱️ 5 min - 3
Immediately transfer the blanched cauliflower to an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towels to remove as much excess moisture as possible. This step is crucial for crispy nuggets.
⏱️ 5 min - 4
Transfer the dried cauliflower to a food processor and pulse until it is finely chopped, resembling rice or small crumbs.
⏱️ 2 min - 5
In a large mixing bowl, combine the finely chopped cauliflower, lightly beaten eggs, finely grated tasty cheese, panko breadcrumbs, finely diced brown onion, and Mingle Lemon Pepper Seasoning. Mix thoroughly until all ingredients are well combined and form a cohesive mixture.
⏱️ 5 min - 6
Scoop tablespoon-sized portions of the mixture. Shape each portion into a small, oval-shaped tot or nugget. Arrange the shaped nuggets on the prepared baking sheet, leaving a little space between each one.
⏱️ 8 min - 7
Bake the nuggets in the preheated oven for 10–12 minutes.
⏱️ 12 min•🌡️ 200 - 8
Carefully flip each nugget on the baking sheet. Return to the oven and bake for an additional 10–12 minutes, or until they are nicely browned and crispy on both sides.
⏱️ 12 min•🌡️ 200 - 9
Serve the HIDDEN Veggie Nuggets hot, with Mingle Seasoning Tomato Sauce on the side for dipping.
⏱️ 1 min