These roasted cauliflower nuggets are gluten-free, soy-free, and vegan. They’re delicious, easy to make, and kids love them! Covered in a crispy coating made of cheesy nutritional yeast, crunchy cornmeal, and healthy turmeric, these little cauliflower bites will please the whole family!
Why should I roast cauliflower?
Roasted vegetables are delicious! Even veggies that my kids claim to hate are soon devoured when I roast them with a little oil and a sprinkle of salt. I never had much luck getting my kids excited about cauliflower until I started playing around with some seasonings, and added cornmeal for some crunch. Now my kids ask me to make these roasted cauliflower nuggets all of the time.
They can be served as a side dish or work as an appetizer. However, many times they don’t even make it off the cookie sheet before my kids descend on them.
Ingredients
- Cauliflower – one large head of cauliflower or about 4 cups florets.
- Olive Oil – or any neutral-flavored oil will work. This will help the breading stick to the cauliflower and help it crisp up and not stick to the cookie sheet.
- Cornmeal – as a gluten-free breading that will give the cauliflower a nice crispy texture.
- Nutritional Yeast – for a cheesy flavor, golden color, and extra nutrition. (optional)
- Salt – for flavor.
- Garlic Powder – for flavor.
- Paprika – for flavor.
- Turmeric – for color.
How do you make baked cauliflower nuggets?
- Start by preheating your oven to 425° F.
- Cut the cauliflower into bite-sized pieces and put into a bowl.
- Drizzle them with oil and stir to coat the pieces.
- In a separate container, mix the cornmeal and spices.
- Sprinkle about ¾ of the mixture over the cauliflower and stir well to coat.
- Pour cauliflower onto a baking sheet and put it into the oven.
- After about 15 minutes, take it out of the oven and sprinkle the remaining mixture. Mix well to coat the cauliflower. (The cauliflower will now be moist and more of the mixture will stick to it.)
- Bake again for about 15 more minutes. Take out of the oven and stir well again.
- Bake for another 15 minutes, totaling about 45 minutes of baking. (They should be cooked through and slightly crispy on the outside).
- Serve hot with your favorite dipping sauce.
Dippings and Sauces
Kids love dipping these cauliflower nuggets in a little ketchup or my Vegan “Honey” Mustard but my husband and I like vegan ranch, barbecue, and vegan buffalo sauce!
Did you make these? Leave a comment and let me know your favorite dipping sauce for these cauliflower nuggets!
Vegan cauliflower nuggets coated in a crunchy, flavorful, gluten-free coating and roasted in the oven.
- 1 head cauliflower (large head)
- 3 tbsp olive oil or any other oil of choice
- 1/3 cup cornmeal
- 3 tbsp nutritional yeast
- ¾ tsp salt
- ½ tsp garlic powder
- 1/8 tsp turmeric
- 1/8 tsp paprika
-
Preheat oven to 425°F (220°C).
-
Cut the cauliflower into bite-sized pieces and put into a bowl.
-
Drizzle with oil and stir to coat the pieces.
-
In a separate container, mix all remaining ingredients.
-
Sprinkle about ¾ of the mixture over the cauliflower and stir well to coat.
-
Pour cauliflower onto a baking sheet and put it into the oven.
-
After about 15 minutes, take it out of the oven and sprinkle the remaining mixture. Mix well to coat the cauliflower. (The cauliflower will now be moist and more of the mixture will stick to it.)
-
Bake again for about 15 more minutes. Take out of the oven and stir well again.
-
Bake for another 15 minutes, totaling about 45 minutes of baking. (They should be cooked through and slightly crispy on the outside).
-
Serve hot with your favorite dipping sauce.
- Serve hot with your favorite dipping sauce.
- My kids love to dip them in ketchup, barbecue sauce, vegan ranch, or vegan buffalo sauce.
- Baking time will vary depending on how small you cut the cauliflower.
- These work great as an appetizer, snack, or a side dish.
