Prep Time: 15 mins

Cook Time 30mins

Servings: 4-5 people

These Cauliflower Nuggets I designed to be super crispy and a perfect appetizer for any dinner or get together, gamenights especially!

After many trials of searching for the most crispy Cauliflower wing recipe I finally discovered a method that works best, that I prefer out of all the other methods, and that isn’t overly time consuming or difficult.

I have to come clean though and say I do really love to fry these! I think frying is great, but during a hot afternoon who really wants to be frying over a hot stove? Not me. If you do fry them..whoa man these are killer delicious.

The option of baking makes these alot healthier and won’t make you feel super heavy after. I think this is a great middle ground in heathy but decadent. These are a super crowd pleaser. So definitely give them a try and make sure you share them with your friends!

Ingredients you will need for Cauliflower Nuggets

• 1 medium head of cauliflower, cut into large florets

• 1 and 3/4 cups all purpose gluten free flour

• 3/4 cup of regular tap water

• 1/4 cup of sparkling or bubbly water

• 3 cups or 1 full package of vegan gluten free panko breadcrumbs

• 2-3 tablespoons of coconut oil (can sub for cooking oil spray like avocado or coconut also)

Ingredients for batter

• 2 tsp cumin powder

• 1 tsp of chili powder

• 1 tablespoon of nutritional yeast flakes (optional)

• 1 tsp of herbs de province

• 1 tsp of all purpose seasoning (I like spikes salt free seasoning)

  
  
  
  
  

Method

1. Cut cauliflower into large florets.

2. Add the cauliflower to a pot and cover with water let cook for 7-10 minutes until water is boiling we are looking for “al dente”, should be firm not mushy or soft. Stick with a fork to check. Drain immediately into a metal Colander over sink .

3. In a bowl, add gluten free flour and all spices.Whisk together. Slowly add in water and sparkling water, whisking while pouring. You are going for a thick batter. If the batter is too thin, add 1 tablespoon of gluten free flour at a tip until you have consistency of a pancake batter.

4. In a separate bowl add the gluten free panco breadcrumbs.

5. Start adding cauliflower florest to the wet mixture and move around to coat everything evenly. Let excess batter run off. Proceed to dip and cover the cauliflower in breadcrumbs and transfer to a parchment paper lined baking sheet.

6. Broil on top wrack of over for 15 mins, check half way and flip with a spatula. Proceed to bake another 5 mins.

7. We are looking for a very crispy and well cooked exterior should be golden brown.
   
   
   
   
   
   
   
   

Ingredients you will need for the Spicy Sauce

Vegan Homemade BBQ Sauce

• 1 1/4 cup ketchup

• 1.5 tablespoon of molasses, coconut sugar, or brown sugar

• 1/4 cup apple cider vinegar or lemon juice

• 3 tablespoon of vegan Worcestershire sauce

• 2 tsp liquid smoke

• 1 tablespoon of paprika

• 1 tablespoon of siracha hot sauce or any hot sauce you like

• salt to taste

Method for Spicy Sauce

1. Add all the ingredients and still together . Then using a basting brush start to coat the outside of the cauliflower. Enjoy with Coconut Yogurt Dip.