Delicious Living
Cauliflower Chicken Nuggets
  • 2 cups cauliflower florets
  • ½ cup plus ⅓ cup whole-wheat bread crumbs, divided
  • ½ pound ground chicken breast
  • ⅓ cup grated Parmesan
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Ketchup or sweet-and-sour sauce for dipping

Cauliflower Chicken Nuggets

Amy Palanjian | Delicious Living
  • Serves: 4 people

Add a stealthy dose of nutrients to homemade chicken nuggets, and serve with a batch of sweet potato fries and apples for a quick and well-rounded new family-favorite meal.

  1. Add cauliflower to a pot fitted with a steamer basket and 2 inches of water. Cover and steam for about 8 minutes or until very tender. Drain and place onto a clean kitchen towel to dry thoroughly.
  2. Preheat oven to 400˚. Coat a baking sheet with nonstick spray. Place ½ cup bread crumbs in a small bowl; set aside. To the bowl of a food processor, add cauliflower, chicken, Parmesan, parsley, paprika, garlic powder, salt and remaining 1 /3 cup bread crumbs. Process to combine well, stopping to scrape down the sides of the bowl as needed.
  3. Use a 1-tablespoon measuring spoon to portion out the mixture; roll into rounds and flatten slightly. Coat all sides of nuggets in the reserved bread crumbs, pressing lightly to adhere. Place nuggets onto prepared baking sheet. Bake nuggets for 12–14 minutes, turning them over halfway through. Serve with ketchup or other sauce for dipping.

PER SERVING (5 nuggets): 204 cal, 4g fat (1g mono, 1g poly, 2g sat), 43mg chol, 354mg sodium, 23g carb (4g fiber, 1g sugars), 18g protein

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