This recipe for Cauliflower ‘Chicken’ Nuggets is taken straight from my latest book, The Ultimate Weaning and Toddler Cookbook, and it’s already become a firm favourite in our home. They’re super delicious, incredibly easy to make, and perfect for little ones – and big ones too!
If you’re looking for something quick to whip up for lunch or a fun finger food that everyone will enjoy, these nuggets are ideal. Soft on the inside and golden-crisp on the outside, they’re packed with flavour and made from just a few simple ingredients. Cauliflower, breadcrumbs, cheese, and a little garlic powder come together with a clever flaxseed mix to create the ultimate veggie nugget.
What I really love about this recipe is how versatile it is. These nuggets are brilliant for bringing out at lunchtime or popping into lunchboxes, and they go down a treat with toddlers, older kids, and adults alike. They’re lovely on their own as a snack, or you can turn them into a more filling meal by serving them with homemade chips and a side of veggies.
Prep time: 10-15 minutes
Cook time: 25–30 minutes
Makes: 30-40 nuggets (serves 1 adult and 2 babies/toddlers, plus extras for freezing)
Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp boiling water
- 1 medium cauliflower (about 650g), trimmed and cut into florets, stalks chopped up well
- 2 slices wholemeal bread, blitzed into breadcrumbs (see tip) or 150g shop-bought breadcrumbs
- 60g Cheddar cheese, grated
- 1 tsp garlic powder
Method
- Preheat the oven to 200°C/180°C fan. Line two large baking trays with greaseproof paper.
- In a small bowl, mix the ground flaxseed with the boiling water and set aside to thicken – this acts as a binder.
- Bring a pan of water to the boil, then add the cauliflower and cook for around 8 minutes, or until soft. Drain well and leave to steam-dry for about 5 minutes 0 this step is important to remove any excess moisture.
- Pop the cooked cauliflower back into the dry saucepan and mash well. Then add the breadcrumbs, cheese, garlic powder and the thickened flaxseed mixture. Mix everything together thoroughly.
- Take small amounts of the mixture and shape into nugget-sized pieces, roughly 4.5cm wide. If the mix feels too wet, add a few more breadcrumbs until it holds its shape.
- Place the nuggets on the prepared trays and bake for 25–30 minutes, flipping halfway, until golden and crisp.
Tip: To make your own breadcrumbs, just whizz up 2 slices of bread in a blender or food processor.
Serving ideas: Delicious with red pepper dip (recipe in my book), and a side of steamed frozen and squashed peas.
