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 cauliflower 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.
Check out our other great vegetable recipes!
Crispy on the outside, tender on the inside, these oven-baked or air-fryed cauliflower nuggets are the perfect veggie-packed alternative to classic chicken nuggets. Quick to prep and baked to golden perfection, they make a fun, kid-approved snack or appetizer that’s easy to customize with your little one’s favorite seasonings or dips. Think comfort food with a healthy twist—delicious and nutritious!
Yes! Just finely chop or pulse florets in a food processor until they resemble rice, then press briefly to remove excess moisture before using in the egg mixture.
Bake them on parchment paper in a single layer. Press crumbs firmly onto each nugget and give them a light spray or brush of oil for a golden, crunchy exterior.
The base recipe isn't, but you can easily make it gluten-free by substituting panko or regular breadcrumbs with certified gluten-free breadcrumbs or crushed GF cereal.
Absolutely! Assemble the nuggets, freeze them flat in one layer, then transfer to a freezer bag. Bake straight from frozen for a few extra minutes—perfect for busy days.
The sky’s the limit—ketchup, ranch, honey mustard, BBQ sauce, or even a simple Greek yogurt–herb dip all pair wonderfully.
This veggie side not only looks like a fast food chicken nugget but also has a similar texture and taste, thanks to the air fryer. A great choice for the reluctant vegetable eater!
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; 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 to make it flatter and oblong.
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.
