A healthy—and tasty—vegetarian alternative to the ever-popular chicken nuggets.
cup cauliflower, packed
cup white beans
cup mozzarella cheese, shredded
tsp garlic powder
additional breadcrumbs for breading
Wash the cauliflower and break it into small florets. Steam or boil until just tender. Let cool for 5-10 minutes.
Rinse the white beans and add them to a food processor together with the cauliflower and mozzarella cheese. Pulse until well combined but not pureed.
Stir in the egg, breadcrumbs and spices. Let the dough rest for at least 1/2 hour in the fridge to firm up.
To make shaped nuggets put the dough between two sheets of Saran Wrap® and press it out into a large, flat sheet with your fingers or a rolling pin. Use cookie cutters to make fun shapes, or simply pinch the pieces of dough and shape them freely with your hands.
Put breadcrumbs in a Ziploc® bag and shake so the nuggets inside are evenly covered.
Bake on a baking sheet for 15-20 minutes at 400 degrees, turning over halfway through, until the nuggets are nice and golden. Serve right away, or let cool down and store in the freezer in a Ziploc® container—reheat them in the oven for a few minutes for a quick and healthy snack.