The flavor is amazing and they are perfect as an appetizer or smothered with your favorite sauce as a main!
Feeling for some delicious cauliflower nuggets, these are full of flavor and are also coated with gluten-free breading. My family enjoyed this recipe very much. It is easy to make! I left the yeast flakes as optional for those who are on a yeast free diet but yeast flakes really enhance the flavor!
These cauliflower nuggets are packed with flavor! They are perfect as an appetizer or as a side dish! The best time to serve them is right away while they are still hot! I prepare them after I have prepared the other dishes on my menu and let them bake while I’m preparing salad, setting the table and doing final preparations before my guests arrive.
Update: I feel so honored because my cauliflower nuggets were included in the menu of the Vegetarian Society of DC (VSDC) Thanksgiving Dinner last year. This event is hosted annually, where vegetarians and non-vegetarians come together to give thanks and enjoy vegetarian dishes.
The event also features an influential keynote speaker and entertainers. I hope to go to this special event someday.
Nutrition
- Energy:
- 1 kcal / 4 kJ
- Fat:
- 4 g
- Protein:
- 4 g
- Carbohydrate:
- 1 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 30 min
- Ready in:
- 50 min
Ingredients
- 1 pound cauliflower florets
- 1/4 cup vegan mayonnaise
- 3 tablespoons brown rice flour, or your favorite gluten free flour
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- Pinch turmeric powder
- sea salt, to taste
Instructions
- Preheat oven 400°F. Line baking sheet with parchment paper and set aside.
- Place cauliflower florets in a bowl, toss with mayonnaise and set aside
- In a small bowl combine breading ingredients brown rice flour, yeast flakes, onion powder, garlic powder, paprika, Italian seasoning, turmeric powder and mix well.
- Dip cauliflower florets in breading and place on baking sheet, repeat until all florets are coated.
- Bake for 30 minutes turning halfway. Delicious served with ketchup or barbecue sauce.
Notes
Love the options and the ease of preparation.
So glad to have found this recipe! We used coconut flour instead of rice flour (that’s what we had on hand) and it worked really well! So good! Ate it with a sweet mustard sauce (yellow mustard and maple syrup)… thanks for sharing!
Carrie, I’m happy it turned out great with your adjustments. Thank you for sharing your result.
I made these for non-vegan friends and it was absolutely delicious. People who hate cauliflower were fighting over who would get more. Everyone complained I made so little. I felt sad because there were no leftovers. It was seriously good stuff. Perfect side to a WFPB lasagne my husband made.
Thanks you :)
Jojo, I’m so happy everyone enjoyed it. Thank you for your feedback, I really appreciate it.
I’ve made this several times now and it’s delicious and simple. First time I used rice flour, but after that I used wheat flour, since we’re not GF, and that worked just fine. Even my kids’ friends ate it :-)
Thank you Beth, I’m so happy you all enjoyed it.
My family LOVES this recipe! We’ve had it every week lately. We double the recipe and eat it as a main course with salad. Tonight I made it with gf panko bread crumbs, because that was what I had, and it was even a notch better. We all like different dipping sauces, but my son swears that gochujang is the very best.
Thank you Colleen for your feedback, I’m so happy your family loved them. I love your creative ideas and I’m sure our readers will benefit from them.