Cauliflower Nugget and Beet Dip

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?

Cauliflower Nugget


  • 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).

Beet Sauce


  • Cooked beets

  • Grated Parmesan cheese

  • Salt

  • Cumin

  • Garlic sheered

  • Coconut milk

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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