I love making recipes with things I already have at home. I really don’t like throwing food away and if I can use what I have already is even better.
This cauliflower nugget recipe I found on wonderful Instagramer @fulfithealthyrecipes, but as always I adapted it a little bit. And as I had cooked beets in the fridge, that gave me the idea to make a beet dip to go with the nugget. Hmmm! Super veggie and delish.
But for those lactose tolerant, this recipe has lactose!
Let’s make it?
1 small cauliflower
2 eggs, beaten
½ cup of breadcrumb - you can use gluten-free or flaxseed flour or oat flour
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon sea salt
1 cup grated Parmesan cheese
Heat oven to 350F degrees.
Cook the cauliflower. I cooked in the steam pot.
Stir all ingredients in a bowl while the cauliflower cooks.
Once the cauliflower is cooked, remove from the steam pot and dry out a bit with paper towels. Cut only the flowers into small pieces and mix in the bowl to make a homogeneous mix.
Line a cook pan with parchment paper and with a little bit of olive oil.
Make small balls and place on the pan making nuggets format.
Bake and cook until golden brown (mine took 25 minutes).
Grated Parmesan cheese
How to do?
Mix everything in a blender. The amount of each ingredient will depend on your taste. It’t better to try it first and check if you need more of one of the ingredients. :)
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