Hidden Veg Chicken Nuggets

How to Make Hidden Veg Chicken Nuggets

1. 1

   Step 1: Preheat and cook cauliflower

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat. Steam or microwave the cauliflower florets until very tender (about 6–8 minutes steaming or 5–7 minutes in a covered microwave-safe bowl).

   For this step

   • 2 cupsCauliflower florets
2. 2

   Step 2: Drain and pulse cauliflower

   Transfer the cooked cauliflower to a food processor and pulse until it resembles fine rice. Place the cauliflower 'rice' in a clean tea towel or cheesecloth and squeeze out as much liquid as possible (this step is key for nuggets that hold together).
   
3. 3

   Step 3: Mix chicken and flavorings

   In a large bowl combine the drained cauliflower, ground chicken, egg, Parmesan, garlic powder, paprika, salt, and pepper. Mix thoroughly with a spatula or your hands until evenly combined — the mixture should be tacky and hold together when pressed.

   For this step

   • 1 lbGround chicken (or ground turkey)
   • 1 largeLarge egg
   • 1/3 cupGrated Parmesan cheese
   • 1 tspGarlic powder
   • 1/2 tspPaprika
   • 3/4 tspSalt
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Shape nuggets and chill

   Form the mixture into nugget shapes (about 2 tablespoons each) and place on a plate or tray. For best results chill the nuggets 10–15 minutes to firm up (optional but helps them keep shape during coating and baking).
   
5. 5

   Step 5: Coat with panko

   Pour the panko into a shallow bowl. One by one press each nugget into the panko, turning to coat all sides and lightly pressing to adhere. Transfer coated nuggets to the prepared baking sheet, leaving a small gap between pieces.

   For this step

   • 1 cupPanko breadcrumbs (for coating)
   
6. 6

   Step 6: Bake until golden and cooked through

   Brush or lightly spray the nuggets with olive oil and bake at 425°F (220°C) for 14–18 minutes, flipping once halfway, until golden and an instant-read thermometer inserted into the center reads 165°F (74°C). Let rest a few minutes before serving with favorite dips.

   For this step

   • 1 tbspOlive oil (for brushing or spraying)
   

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat. Steam or microwave the cauliflower florets until very tender (about 6–8 minutes steaming or 5–7 minutes in a covered microwave-safe bowl).
2. Transfer the cooked cauliflower to a food processor and pulse until it resembles fine rice. Place the cauliflower 'rice' in a clean tea towel or cheesecloth and squeeze out as much liquid as possible (this step is key for nuggets that hold together).
3. In a large bowl combine the drained cauliflower, ground chicken, egg, Parmesan, garlic powder, paprika, salt, and pepper. Mix thoroughly with a spatula or your hands until evenly combined — the mixture should be tacky and hold together when pressed.
4. Form the mixture into nugget shapes (about 2 tablespoons each) and place on a plate or tray. For best results chill the nuggets 10–15 minutes to firm up (optional but helps them keep shape during coating and baking).
5. Pour the panko into a shallow bowl. One by one press each nugget into the panko, turning to coat all sides and lightly pressing to adhere. Transfer coated nuggets to the prepared baking sheet, leaving a small gap between pieces.
6. Brush or lightly spray the nuggets with olive oil and bake at 425°F (220°C) for 14–18 minutes, flipping once halfway, until golden and an instant-read thermometer inserted into the center reads 165°F (74°C). Let rest a few minutes before serving with favorite dips.