Cauliflower Nuggets
Finger food with a difference — these cauliflower nuggets are a fun, wholesome, and surprisingly moreish plant-based twist on classic nuggets. You may want to double this recipe … yup, its that good!
I first ate cauliflower nuggets at a quirky vegetarian restaurant in Pacific Grove, just off Monterey Bay in central California.
Although cauliflower has been a popular side dish for many years, people have only recently come to understand the potential of the vegetable as a plant-based hero.
Cauliflower steaks, whole roasted cauliflower, and cauliflower curries are everywhere now. I think it’s time for cauliflower nuggets to shine, too!
These cauliflower nuggets won’t ever taste like chicken nuggets — they’re better! Unlike tofu or seitan nuggets, the goal isn’t to recreate the taste or texture of meat (but without the cruelty, of course).
Instead, it’s about celebrating the flavour of cauliflower, not transforming it. The centre of these nuggets is naturally sweet, nutty, and mellow, with an incredible melt-in-the-mouth buttery creaminess.
The breading is crispy and golden, with hints of herbs and smoky heat. In other words, succulent and drool-worthy.
😍 Why You’ll Love This Cauliflower Nuggets Recipe
🥛 Ingredients You’ll Need
- Cauliflower is our star. If you want to jazz things up, use fun varieties like yellow, purple, or green cauliflower.
- Vegan milk makes for a deliciously tender coating. Use your favourite neutrally flavoured non-dairy milk, like oat or soy milk.
- Plain flour (all-purpose [AP] flour in the U.S) thickens our batter coating. Can be substituted for self-raising or cake flour if necessary, but you may need to adjust the milk quantities.
- Panko breadcrumbs produce the crispiest breaded coating ever. These Japanese breadcrumbs are pre-dried and baked, making them ultra crunchy. You can also use homemade breadcrumbs (use your favourite slightly stale bread).
- Seasonings, including smoked paprika for depth, oregano for herbaceous earthiness, black pepper for warmth, and red chilli powder for a hint of fiery fruitiness, add tons of interest to the cauliflower nuggets.
As a fun variation, you can add nutritional yeast for a pop of cheesy umami. It’s a vegan pantry staple!
Find the full list of ingredients, including respective quantities, in the recipe card at the bottom of the post.
🧑🍳 How to Make Crispy Cauliflower Nuggets
This recipe is perfect for busy people who want to serve homemade food with minimal effort.
There’s no blanching or steaming of the cauliflower beforehand — in my tests, I found that it doesn’t make the cauliflower noticeably more tender, but it does add additional time. So we said goodbye to that step!
Instead, this cauliflower nugget recipe is streamlined and foolproof, with these step-by-step photos to help you out along the way.
One: Soak the cauliflower in boiling water to draw out any creepy-crawlies! Drain once done.
Two: Add non-dairy milk, plain (AP) flour, and all seasonings (smoked paprika, oregano, black pepper, chilli powder, and salt to taste) to a bowl.
Three: Whisk the mixture until combined and smooth.
Four: Dip the cauliflower florets into the thick, seasoned batter.
Five: Roll the battered cauliflower florets in the panko breadcrumbs (arranged on a large platter) until covered.
Tip: To avoid extra mess, use separate hands to dip the cauliflower in the batter and to bread the nuggets — this stops the breadcrumbs from becoming clumpy and your hands from becoming sticky.
Six: Deep-fry, air-fry, or bake until crispy and golden.
Cooking Methods
As mentioned above, you can cook cauliflower nuggets a few different ways. Each method has its unique pros and cons:
- To air fry cauliflower nuggets, preheat your air fryer to 180°C (350°F). Once ready, arrange the florets in your air fryer basket and spray with oil. Don’t overcrowd the basket; cook in two batches if necessary. Cook for around 15 minutes, or until golden. Timings vary depending on the air fryer model.
This method might be the healthiest option, and it’s also relatively quick compared to oven cooking (although it depends on how many batches you make!).
- To bake cauliflower nuggets, preheat your oven to 200°C (392°F). Arrange the breaded nuggets on a baking sheet covered with parchment (baking) paper, and spray with neutral oil. Cook for 30 minutes, turning halfway if necessary, until golden.
Baking is great if you don’t have an air fryer and you’re not comfortable with deep-frying. It’s still healthier, but lacks the real earth-shattering crispiness of fried foods. If you ask me, that’s a good trade-off, though!
- To deep fry cauliflower nuggets, heat 1 litre neutral oil in a large, deep-sided pan (or deep fat fryer) over medium-high heat. Once it comes to heat, carefully add your cauliflower florets — don’t overcrowd the oil. Fry until golden, then remove from the oil with a slotted spoon and place on a wire rack to drain off excess oil.
It’s no secret that deep frying is the least healthy option, but it is the tastiest. No other option gives quite the same level of crunch and sunny golden colour. In moderation, deep frying is fine as part of a balanced diet 😉.
Cookware You Need
🧑🏫 Expert Tips for Breaded Cauliflower Nuggets
Sometimes the best tips are the most obvious, and using small, evenly-sized florets is crucial. This basic measure allows each piece of tender cauliflower to cook uniformly, ensuring no unpleasant surprises of mushy or overly chewy chunks.
Always having your breading section prepared ahead of time. Arrange three dishes: a bowl for the batter, a large plate/platter for the breadcrumbs, and a plate to arrange them before cooking. This alleviates extra stress and allows the process to progress smoothly.
❓Frequently Asked Questions
♨️ Storing and Reheating Cauliflower Nuggets
To store cauliflower nuggets, cook, cool, then place in an airtight container for up to four days.
To freeze cauliflower nuggets, place them on a flat baking tray and freeze until solid. Once solid, transfer to a freezer-safe bag or container. You can follow this method with uncooked (just battered and breaded) or cooked cauliflower nuggets.
To reheat, place on an oven tray and cook until hot through. I don’t recommend the microwave, as it risks ruining the texture. If reheating from frozen, thaw/defrost first.
🍔 Serving Suggestions
Spice things up like they do in Nashville! Toss your cauliflower nuggets in a fiery buffalo sauce just before serving to infuse extra smoky heat with minimal effort.
I like serving these cauliflower nuggets as an appetiser alongside some homemade vegan ranch or black pepper aioli (if you’re not vegan).
Honestly, few things are better than crispy, tender nuggets dipped in ranch. Tell me you’re not getting hungry thinking about it!
Want to make these meat-free nuggets into a main meal? Toss them in wraps, tacos, or on top of grain or nourish bowls.
The crispy, moreish bite makes them a great addition to green plates like spinach and arugula salad, too.
Alternatively, plate them alongside vegan chicken sandwiches for a real crowd-pleasing dish that’ll have everyone drooling for seconds.
If you tried this cauliflower nuggets recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Cauliflower Nuggets
Ingredients
- 260 g cauliflower (about half a large cauliflower)
- 1 teaspoon salt to soak the cauliflower
- 100 ml non-dairy milk soy or oat
- 85 g plain flour all-purpose flour in the U.S.
- ¼ teaspoon smoked paprika
- ¼ teaspoon red chilli powder
- ½ teaspoon oregano
- ¼ teaspoon black pepper ground
- 40 g panko breadcrumbs
- 1 litre oil for deep frying
Instructions
- Break 260 g cauliflower into evenly sized florets. Next, soak the cauliflower in boiling water with 1 teaspoon salt for 10 minutes. This helps draw out dirt or bugs.
- To a medium bowl, add 100 ml non-dairy milk, 85 g plain flour, and all seasonings (¼ teaspoon smoked paprika, ¼ teaspoon red chilli powder, ½ teaspoon oregano, ¼ teaspoon black pepper, and salt to taste). Mix until smooth.
- Tip 40 g panko breadcrumbs onto a platter/plate.
- Dip the cauliflower florets into the prepared batter, then carefully roll in the breadcrumbs until coated. Repeat with all remaining florets.
- To deep fry cauliflower nuggets, heat 1 litre oil in a large, deep-sided pan (or deep fat fryer) over medium-high heat. Once it comes to heat, carefully add your cauliflower florets — don’t overcrowd the oil. Fry until golden, then remove from the oil with a slotted spoon and place on a wire rack to drain off excess oil.To air fry cauliflower nuggets, preheat your air fryer to 180℃ (350°F). Once ready, arrange the florets in your air fryer basket and spray with oil. Don’t overcrowd the basket; cook in two batches if necessary. Cook for around 15 minutes, or until golden. Timings vary depending on the air fryer model.To bake cauliflower nuggets, preheat your oven to 200°C (392°F). Arrange the breaded nuggets on a baking sheet covered with parchment (baking) paper, and spray with neutral oil. Cook for 30 minutes, turning halfway if necessary, until golden.
Kids loved these! Made as a treat for movie night, big success!
Thank you Maisy – so glad to hear your kids loved the cauliflower nuggets. That’s always the biggest mark of praise!
Ellanor