These delicious baked Vegan Cauliflower Nuggets are a healthy and easy-to-prepare snack or appetizer. Serve with your favorite dipping sauce for a tasty anytime treat!
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I love these vegan cauliflower bites because they’re crispy, tasty, and deceivingly healthy! Using just a few ingredients, they’re a super simple snack to whip up too.
As these vegan nuggets are baked instead of fried, you can easily avoid consuming too much oil, and you can feel good about serving them to your family & friends.
They’re lightly breaded with breadcrumbs and seasonings for a tasty crunch, but not soaked with grease from the fryer.
Many similar recipes for baked cauliflower nuggets just batter and bake whole florets. But I wanted to take this one step further to create cauliflower tots that are tastier and a more appealing vegan alternative to chicken nuggets.
I love serving these vegan cauliflower croquettes as an appetizer or snack. Pairing them with some other breaded veggies like these mushrooms and a variety of dipping sauces has become a game day favorite.
Kid-Friendly Vegan Cauliflower Tots
Also, if you’re looking for kid-approved vegan nuggets, these are perfect. Just serve with some ketchup (try my homemade ketchup!) or their favorite dipping sauce and they will gobble up their vegetables without even realizing!
Why You’ll Love These Vegan Cauliflower Snacks:
Quick and easy to make
Baked, not fried
They’re vegan, dairy-free, sugar-free, and can be made gluten-free easily
Store well in the fridge – ideal for meal prep
Kid-approved
Perfect for game day and parties
Cauliflower Nuggets Ingredients
Cauliflower
Flour
Breadcrumbs
Fresh parsley
Salt
Baking Powder
Garlic Powder
Olive oil
Smoked paprika (optional)
How To Make Vegan Cauliflower Nuggets
Preheat your oven to 375°F / 190°C
Chop the cauliflower head into florets. Cook in a steamer until fork-tender (approx 5-8 minutes)
Mash the cauliflower with a blender or by hand.
Add 3/4 cup of flour, parsley, salt, baking powder, and garlic powder. Stir to combine.
If the mix is too wet, you can add the remaining 1/4 cup of flour. But keep in mind that the mixture should be moist. It hardens up once baked.
Shape the paste into nuggets with your hands. Small nuggets are best for a smoother structure.
Coat each cauliflower nugget evenly with breadcrumbs (or panko)*.
Place each nugget on an oiled baking tray. Leave one inch of space between each of them as they do expand once cooked.