Description
These Cauliflower Chicken Nuggets offer a tasty, healthier twist on classic chicken nuggets by incorporating riced cauliflower for added veggies. Quick and easy to prepare, they bake to crispy perfection in just 15 minutes, making them an ideal main course for lunch or dinner. Perfect for meal prep, they freeze well and are great for kids and adults alike.
Ingredients
Main Ingredients
- 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
- 1 ½ cups Panko breadcrumbs (use gluten free breadcrumbs if needed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400℉ (204℃) and lightly grease a large baking sheet to prevent sticking.
- Combine Ingredients: In a food processor, combine the riced cauliflower, ground chicken or turkey, salt, garlic powder, onion powder, and paprika. Pulse just until the mixture is well combined, allowing the cauliflower to blend smoothly with the meat. Alternatively, mix thoroughly in a bowl if you don’t have a food processor.
- Form Nuggets: Use a small cookie scoop or a heaping tablespoon to portion the mixture. With slightly wet hands, shape each portion into nugget shapes. Place the shaped nuggets on a plate as you work through the batch.
- Prepare Egg Wash and Breadcrumbs: Wash your hands thoroughly, then crack the egg into a small bowl and whisk it. Place the breadcrumbs in a separate bowl for dipping.
- Coat Nuggets: Dip each nugget first into the egg wash, then coat completely with breadcrumbs. The egg wash acts as a binder helping the breadcrumbs to stick evenly.
- Bake Nuggets: Arrange the breaded nuggets spaced evenly on the prepared baking sheet. Bake in the preheated oven for 15-16 minutes, flipping the nuggets at the 10-minute mark to ensure even cooking and browning.
- Serve or Store: Serve the nuggets warm with your favorite dipping sauces. Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten free.
- Wet your hands slightly when shaping nuggets to prevent sticking.
- Flipping the nuggets halfway through baking ensures even browning and crispiness.
- These nuggets freeze well, making them great for meal prep or quick snacks.
- Using a food processor helps the cauliflower blend thoroughly with the chicken for a better nugget texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
