Cauliflower Nuggets

10-15 nuggets
A healthy—and tasty—vegetarian alternative to the ever-popular chicken nuggets.


  • 1
    cup cauliflower, packed
  • 1
    cup white beans
  • ½
    cup breadcrumbs
  • ¼
    cup mozzarella cheese, shredded
  • 1
  • ½
    tsp garlic powder
  • ½
    tsp oregano
  • ½
    tsp salt
  • ¼
    tsp pepper
    additional breadcrumbs for breading


  • 1 Wash the cauliflower and break it into small florets. Steam or boil until just tender. Let cool for 5-10 minutes.
  • 2 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.
  • 3 Stir in the egg, breadcrumbs and spices. Let the dough rest for at least 1/2 hour in the fridge to firm up.
  • 4 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.
  • 5 Put breadcrumbs in a Ziploc® bag and shake so the nuggets inside are evenly covered.
  • 6 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.