Crunchy breaded cauliflower florets otherwise known as nuggets. Budget-friendly, easy, quick to make and they’re sure to disappear within minutes. Here’s my take on the recipe using lots of finely grated parmesan for a deeper, nuttier flavour. I like to serve them with a creamy herbed yoghurt dip. This dish is wonderful on its own, as a side dish or as part of a colourful tapas dinner. Easy enough to be made on the spot while your guests are watching.
Beat egg with a splash of milk until evenly incorporated.
Finely grate the parmesan and mix it with breadcrumbs, salt and paprika.
I use parmesan or other hard cheese along with breadcrumbs for a brighter, nuttier flavour.
Cut cauliflower into florets, dip each floret into egg wash and then roll it in the breadcrumb mixture.
Finely chop dill, mix with yoghurt and the remaining dip ingredients. Set aside.
Arrange cauliflower nuggets on a baking sheet lined with baking paper, drizzle with oil and place in a 180°C (160°C fan setting) oven for 25 minutes or until golden brown.
Serve with homemade yoghurt dip or a bbq sauce. Or both.
This dish is wonderful on its own, as a side dish or as part of a colourful tapas dinner.
For the crunchy cauliflower
- 0,5 of a cauliflower head
- 0,5 cup of panko breadcrumbs
- small chunk of parmesan or other hard cheese
- 1 large egg
- a splash of plant based milk
- few tablespoons of extra virgin olive oil
- generous pinch of sea salt
- 1-2 teaspoons of smoked paprika
For the yoghurt dip
- 4 tablespoons of natural yoghurt
- 1 tablespoon of extra virgin olive oil
- handful of fresh dill
- pinch of salt