Cheesy Cauliflower Nuggets
These Cheesy Cauliflower Nuggets are baked, not fried and they are ready in under 30 minutes. Dip in your favourite sauce and enjoy as a snack too.
Servings: 2 servings
Calories: 284kcal
Ingredients
- 300 g of Cauliflower cut into bite sized florets
- 4 tablespoon of Light mayonnaise
- 20 g of Parmesan finely grated
- 50 g of Panko breadcrumbs
- 1 tablespoon of Italian seasoning
- 1 pinch of Sea salt and ground black pepper
- 1 tablespoon of Olive oil
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put florets of 300 g of Cauliflower into a mixing bowl and add 4 tbsp of Light mayonnaise. Mix so that the florets are coated.
- In a separate bowl, combine 20 g of Parmesan, 50 g of Panko breadcrumbs, 1 tbsp of Italian seasoning, 1 pinch of Sea salt and ground black pepper and 1 tbsp of Olive oil. Mix well.
- Add the breadcrumb mix to the cauliflower and mix so that the florets are coated in the seasoned breadcrumb.
- Transfer to a lined baking tray and cook for 25 minutes. When cooked, serve with more Parmesan.
Notes
- Don't overcrowd the pan, otherwise it will all start to steam, rather than roast and it won't get crispy which is what we are aiming for.
- You can leave the Parmesan out if you prefer, but the nuggets won't be as crispy.
- You could do a mixture of cauliflower and broccoli if you wanted something different.
- Panko breadcrumbs can be swapped for regular breadcrumbs.
Nutrition
Serving: 1portion | Calories: 284kcal | Carbohydrates: 6g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 601mg | Potassium: 553mg | Fiber: 5g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 72mg | Calcium: 247mg | Iron: 3mg
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