Crispy Deep-Fried Vegan Cauliflower Nuggets
A modern twist on a comfort food classic, these Crispy Deep-Fried Vegan Cauliflower Nuggets are packed with flavor and perfect for sharing or as a snack.
Ingredients
Cauliflower Nuggets
- 1 head head of cauliflower, cut into florets Choose a firm, fresh cauliflower for the best texture.
- 1 cup all-purpose flour For a gluten-free option, use chickpea flour or a gluten-free all-purpose blend.
- 1 cup breadcrumbs Panko breadcrumbs provide an extra crunch; feel free to use whole grain for a healthier spin.
- 1 cup plant-based milk Almond or oat milk works well for creaminess.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika Smoked paprika adds a lovely depth of flavor.
- Salt and pepper to taste
- oil for frying Vegetable or canola oil recommended due to high smoke points.
Instructions
Preparation
- Rinse and cut the cauliflower into bite-sized florets. Aim for uniform pieces for even cooking.
- In a bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. This will be the dry coating that gives your nuggets flavor.
- Pour the plant-based milk into another bowl. It helps to have one bowl for liquid and one for dry ingredients.
- Dip each cauliflower floret into the flour mixture, then into the milk, and finally coat it with breadcrumbs. Ensure they’re fully covered.
Cooking
- Heat oil in a deep pan over medium heat. Allow about 2 inches of oil for frying; heat it until it reaches around 350°F (175°C).
- Fry the coated cauliflower until golden brown and crispy, about 5-7 minutes. Don’t overcrowd the pan; fry in batches if necessary.
- Remove and place on paper towels to drain excess oil.
- Serve with your favorite sauce for dipping.
Notes
For best results, prep nuggets a day in advance and refrigerate. Serve with fresh veggies or salads for a balanced meal. These nuggets also freeze well for up to a month.