CAULIFLOWER CHICKEN NUGGETS RECIPES
CAULIFLOWER NUGGETS RECIPE - TABLESPOON.COM
Provided by Mommy’s Home Cooking
Total Time 20 minutes
Prep Time 5 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Put the cauliflower, egg, parsley, green onions, salt, pepper and parmesan in a food processor. Pulse until you get an even mixture.
- Put the mixture in a medium-sized bowl and add the panko; mix till they combine.
- Divide the mixture into 10 equal parts and form balls using your hands. Afterwards, lightly press to obtain disk-formed nuggets.
- Heat enough oil over medium heat until it reaches 350° F. Fry the nuggets until they are golden on both sides, which should take 2-3 minutes. Place on a plate with paper towels.
- Serve with your favorite sauce.
Nutrition Facts : ServingSize 1 Serving
CRISPY CAULIFLOWER NUGGETS RECIPE - PUREWOW
Confession: We’re obsessed with cauliflower. It’s one of the few foods you can substitute for, well, almost anything and still feel satisfied. Take this recipe for crispy cauliflower nuggets. They’re so crunchy and crave-able, you’ll forget you’re eating...
Provided by PureWow Editors
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Make the Cauliflower Nuggets: Pour 2 to 3 inches of oil into a large saut? pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350?F. (Or you can test the oil with a piece of cauliflower. Drop a small piece in. If it bubbles and stays at the surface, then you're good to go.) 2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl. 3. Whisk the flour with the garlic powder, salt, black pepper and cayenne in another large, shallow bowl. 4. Working with a few pieces at a time, dip the cauliflower into the egg until it is well coated. Then dip the cauliflower into the flour mixture and toss well to coat. Repeat with the remaining cauliflower. Set the pieces aside. 5. Working in batches, fry the cauliflower until evenly golden browned, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet. 6. Make the Lemon-Pepper Aioli: In a medium bowl, whisk the mayonnaise with the lemon juice, lemon zest and pepper to combine. 7. Garnish the finished cauliflower with parsley and serve immediately, hot, with the aioli on the side for dipping.
Nutrition Facts : Calories 820 calories, CarbohydrateContent 46 grams carbohydrate, FatContent 67 grams fat, ProteinContent 10 grams protein, SugarContent 3 grams sugar
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Calories 674 calories per serving
- 1. Make the Cauliflower Nuggets: Pour 2 to 3 inches of oil into a large saut? pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350?F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you're good to go.) 2. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl. 3. In another large, shallow bowl, whisk the flour with the garlic powder, salt, black pepper and cayenne. 4. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower. 5. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet. 6. ?Make the Buffalo Sauce: In a small pot, melt the butter over medium heat. Whisk in the buffalo sauce until well combined. 7. Add the fried cauliflower to the sauce and gently toss to coat. Garnish with parsley, if desired. 8. Serve the cauliflower immediately, hot, with the carrots and celery on the side and the blue cheese dressing for dipping.
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