Ingredients
Cauliflower Chicken Nugget Mixture
- 1 cup riced cauliflower (fresh or thawed frozen)
- 1 pound ground chicken (dark meat preferred, or ground turkey)
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 1 large egg
Coating
- 1 ½ cups Panko breadcrumbs (use gluten free breadcrumbs if needed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet to prevent the nuggets from sticking.
- Combine Ingredients: In a food processor, combine the riced cauliflower, ground chicken (or turkey), salt, garlic powder, onion powder, and paprika. Pulse until the mixture is thoroughly combined and smooth. Alternatively, mix in a bowl, but using a food processor helps blend the cauliflower and chicken for better nugget texture.
- Form Nugget Shapes: Using a small cookie scoop or heaping tablespoon, portion out the mixture. With slightly wet hands to prevent sticking, shape each portion into a nugget and place them on a plate.
- Prepare Egg Wash and Breadcrumbs: After washing your hands, crack the egg into a small bowl and whisk it. Pour the Panko breadcrumbs into another small bowl for coating.
- Coat Nuggets: Dip each formed nugget first into the whisked egg, then fully coat it with Panko breadcrumbs to ensure a crispy crust.
- Arrange Nuggets on Baking Sheet: Place the breaded nuggets evenly spaced on the prepared baking sheet, ensuring they are not touching.
- Bake Nuggets: Bake in the preheated oven for 15-16 minutes until cooked through, flipping the nuggets halfway at the 10-minute mark to ensure even browning and crispiness.
- Serve or Store: Enjoy the nuggets warm with your favorite dipping sauce. Alternatively, let them cool completely before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Notes
- For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs.
- Wet your hands slightly when forming nuggets to prevent the mixture from sticking.
- Using a food processor blends the cauliflower and meat better, creating a tender nugget texture.
- Flip the nuggets halfway through baking to get a crispy all-around crust.
- These nuggets freeze well and can be reheated in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
