Crispy Cauliflower Nuggets
These Crispy Cauliflower Nuggets deliver a crunchy, flavorful bite that’s perfect as a snack, appetizer, or side dish. Crisp on the outside, tender on the inside, and packed with savory spices — they’re quick to make and always a crowd-pleaser.
Why You’ll Love Them
- Light, crispy coating from a blend of flour, cornstarch, and baking powder
- Flavorful seasoning with Parmesan, curry powder, and chili flakes
- Easy to make and great for parties, snacks, or vegetable-forward meals
- Simple to customize or make gluten-free
Ingredients
- 1 medium head cauliflower, cut into small florets
- 2 eggs
- 100 ml milk
- 80 g all-purpose flour
- 50 g cornstarch
- 30 g grated Parmesan cheese
- 1 tbsp baking powder
- 1 tbsp curry powder
- 1 tsp chili flakes (or to taste)
- ½ tbsp black pepper
- ½ tbsp salt
- Oil for frying (or baking)
Instructions
Step 1: Prepare the Cauliflower
Cut the cauliflower into small, even florets. Blanch for 2–3 minutes until slightly tender but still firm. Drain well and pat dry.
Step 2: Make the Batter
Whisk eggs and milk in a bowl. Add flour, cornstarch, Parmesan, baking powder, curry powder, chili flakes, salt, and pepper. Mix until smooth.
Step 3: Coat the Florets
Dip each cauliflower floret into the batter, ensuring full coverage. Let excess batter drip off.
Step 4: Fry (or Bake)
Heat oil in a large pan over medium-high heat. Fry coated florets for 4–5 minutes per side until golden and crispy. Transfer to paper towels to drain.
To Bake: Preheat oven to 200°C (400°F). Arrange florets on a parchment-lined tray, lightly oil them, and bake 20–25 minutes, flipping halfway, until golden.
Serving Suggestions & Tips
- Serve hot with garlic dip, spicy ketchup, yogurt sauce, or BBQ dip.
- Best enjoyed immediately for maximum crunch.
- Make them gluten-free by using a gluten-free flour blend.
- Add smoked paprika or garlic powder for extra flavor.