Cauliflower Nuggets Are Your New Toddler Vegetable Go-To
The internet is lousy with homemade replications of nuggs; we don’t get it. Nuggets are meat glue coated in crumbs—they are a factory product made best by factories; your kid’s palate prefers them for the very reason(s) you may abhor them (when not sneaking some for yourself). The intention to create a more natural, more nutritious version is understandable; the effort and energy required is sheer futility. Why bother?
But veggie nuggets? That’s just potential in waiting. Not tots, mind you; not fries, either. Veggie nuggs. The same texture as McNuggets; a somewhat similar taste, too. But as a side. So you can serve other things. So you can, if you will, serve them every night–they only take 15 minutes to make–and tell everyone your child is experimenting with vegetarianism. Whatever you have to tell yourself.
- 1/4 package Cauliflower Rice (roughly 2-3oz)
- 1 large Egg
- Shredded cheese
- Breadcrumbs
- 1 tsp Cornstarch
- Garlic Powder
- Dried Chives
- Heat the cauliflower rice to a thawed state, roughly half of the time listed on the page (three minutes is a good default, if you’re unsure)
- Toss the riced cauliflower into a bowl and smash it down with a spoon or fork; add in the egg and mix until combined. Sprinkle in as much cheese as you desire, then cover the contents of the bowl in breadcrumbs and the cornstarch; add in the garlic and chives–and any other seasoning you’d like–and a pinch of salt, then mix to combine everything. You know you’re good to go if the mixture has the texture of sand–clumpy but loose.
- Form nugget shapes by grabbing a clump of the mixture and rolling/rounding it in the palm of one hand; press and pinch it is flatter and oblong.
- Coat the tray of your air fryer in cooking spray; mist the nuggets as well.
- Cook at 350 for ten minutes. If not golden brown and crispy at that point, flip and heat for another 1-2 minutes.
These require no more than spritz of lemon and, maybe, a dipping condiment (if your child loves sauce). The texture is soft and spongy--like we said: McNugget-esque--so they're easy to hold and chew; your child should not require it to be cut up. If your child is leery of vegetables and/or loves nuggets to begin with, try to plating these as they are the entrée/main protein of your meal--it'll speed up the acclimation process.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
