I love re-creating childhood favorites in a plant-based way and these cauliflower nuggets hit the spot! I am not a fan of fake meats for various reasons and these cauliflower nuggets have it all, they are tender on the inside and golden crispy on the outside. Serve with crispy potato wedges and a simple green salad, the whole family will love this! Cauliflower is part of the cruciferous vegetable family which are rich in folate, vitamins C, E, and K, and fiber. They also contain phytonutrients which help lower inflammation and fight cancer cells.
Ingredients: (preferably organic)
- 1 head cauliflower, cut into florets
Marinade
- 2 tbsp avocado oil
- 2 tbsp tamari
- 1 tbsp balsamic vinegar
- ½ tbsp maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- pink Himalayan salt, to taste
- black pepper, to taste
Breading
- ¼ cup GF breadcrumbs
- 2 tbsp nutritional yeast
- ½ tsp smoked paprika
- pink Himalayan salt, to taste
- black pepper, to taste
- lemon wedges, to serve
Directions:
01. Place the florets in the steamer and steam for 6 minutes until tender but still firm.
02. Pre-heat the oven to 200 degrees.
03. Make the marinade: combine all ingredients in a small bowl and mix well.
04. Make the breading: combine all ingredients in a bowl and mix well.
05. Remove the cauliflower from the steamer and let cool for five minutes.
06. Place cauliflower on a parchment paper lined baking sheet and brush with marinade.
07. Pick up each piece, roll in the breading and make sure it‘s well coated and place back on baking sheet.
08. Once all the florets are marinated and breaded, lightly brush with avocado oil (or spray) and place them in the oven for 20-25 minutes, flipping them halfway.
09. Arrange on a plate and serve with lemon wedges.
