Growing up I remember eating chicken nuggets all of the time. I loved them. Now the feeling of love has been replaced with the feeling of murderous rage. I started thinking I need a less angry alternative.
A few months ago I got an awesome cauliflower buffalo wing recipe from the ‘hotforfood’ YouTube channel and my friends and I were very impressed with how delicious they were. I’ve made that recipe a few times, but I was missing the crunchy part. Here is what I came up with. I hope you like them as much as I do! This recipe is insanely simple and cost-effective. Also great for parties and even for kids!
Prep time: 15 minutes
Cook time: 30 minutes
You will need: cutting board, sharp knife, medium size bowl, whisk, medium Pyrex dish, baking sheet, parchment paper, an oven.
- 1 head of cauliflower
- 1 cup of unsweetened almond milk (or any non-sweet dairy alternative)
- 3/4 cup of unbleached AP flour
- 2 tbsps of olive oil
- 1 tsp of pepper
- 1 tsp of salt
- 2 cups of panko bread crumbs
First, clean and cut the cauliflower into chicken nugget-size pieces. Feel free to go crazy and make them whatever size you want though. I won’t judge you. Sometimes a person just needs a giant piece of cauliflower to get through the day. 1 head of cauliflower will make about 20 pieces.
In one of the mixing bowls combine the wet batter – almond milk, olive oil, AP flour, salt and pepper. Whisk ingredients together until smooth.
The batter should be thick enough to stick to the whisk. If it’s too runny just add a tbsp of flour at a time until the desired consistency.
In the second mixing bowl pour the bread crumbs and spread them into an even layer.
Before you start making magic line up the wet batter bowl, panko dish and your baking sheet lined with parchment paper. Things will get messy and the lack of space between each step will make your clean up a little easier when you are done.
When you’re all set take the cauliflower pieces and dip them into the wet batter making sure to coat the entire piece.
Next take the wet piece and dip it into the panko. Evenly coat with panko as well.
Line up the pieces on the baking sheet and place in the oven. Cook for 30 minutes. Turn them over at 15 minutes to make sure each side cooks well.
The nice thing about these nuggets is you can add any combination of additional spices you want to create different flavours: garlic, chili powder, sesame seeds, etc. Once you make this recipe you will want to make it every day for the rest of your life. Try to avoid getting bored with only salt and pepper.
I really like to pair these with asian dipping sauces like sweet chili, soy ginger or non-honey honey garlic. Follow your heart and trust your taste buds and use whatever sauce your heart desires.