Skip to content

Cauliflower nuggets

0.5 serves of vegetables in each serve
Cauliflower nuggets on baking paper in a small serving dish with dipping sauce and lemon wedges to serve.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 12

0.5 serves of vegetables per serve

Diet and Allergies:



½ head of cauliflower, chopped
1 egg
1¼ cup dry wholemeal breadcrumbs
1 tsp dried thyme
½ tsp salt or celery salt
1 cup reduced-fat tasty cheese, grated
Olive oil spray

.embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }


Preheat oven to 180°C. Line a baking tray with paper.

Steam the cauliflower for 5 minutes until tender. Drain thoroughly and blot with paper towel.

Add all ingredients to a food processor. Process for 10 seconds or until the mixture combines.

Form heaped teaspoon-sized amounts into nuggets. Place on the baking tray. Spray with olive oil. Bake for 10 minutes. Turn and spray with olive oil and bake for a further 10 minutes or until golden brown. Makes 24.

Serve with our tzatziki for dipping.


  • Freeze raw or cooked nuggets in freezer bags for up to two months.

Share recipe:

You might also like:

Image of two baked shephard pies sitting on a white cloth napkin and one with a serving spoon, shot from above

Shepherd’s pie

Image of four pork and apple Rissoles on a large stone plate served on a wooden cutting board with parsley, cracked paper and a small dish of dipping sauce on the side

Pork and apple rissoles

Image of five Turkey and Spinach Rissoles served on a large wooden cutting board with a fork and herbs on the side

Turkey and spinach rissoles