These Thermomix Cauliflower Nuggets are super easy to make and are a great alternative to traditional nuggets.
I've been making the most of the low price of Cauliflower lately (just $1.98 each last week at our local fruit and veg shop!) and have been going a little crazy coming up with all kinds of Cauliflower recipes (like these yummy Cauliflower, Cheese and Bacon Fritters!) with the view of enjoying this great veggie while it's in season and also stocking up my freezer!
These Thermomix Cauliflower Nuggets are one of my favourite recipes by far as both of my kids just love them (and are naive enough to believe they are 'special' chicken nuggets!!), they make a big batch and I can freeze any leftovers - winning!
Ingredients
- 600 g of cauliflower
- 1 egg
- ½ cup of breadcrumbs
- ½ teaspoon of onion flakes
- 100 g of tasty cheese
- 30 g of mozzarella cheese
- 20 g of parmesan cheese
- salt and pepper
- olive oil spray - optional
Instructions
- Place the cheeses into your Thermomix bowl (cut into cubes no more than 3cm big) and blitz for 8 seconds on speed 9 to finely grate. Set aside until needed.
- Cut the cauliflower into small florets and place into your thermomix bowl. Mix for 7 seconds on speed 7 or until the cauliflower resembles rice.
- Add the egg, breadcrumbs, onion flakes,grated cheeses, salt and pepper to the Thermomix bowl with the cauliflower and blitz for 15 seconds on speed 5. You will need to use your spatula to push down the mixture.
- Scrape down the sides and blitz for a further 15 seconds on speed 5 or until combined.
- Use a dessert spoon to scoop up the mixture and shape it with your hands to form a 'nugget' shape. Place the Cauliflower and Cheese Nuggets onto your prepared baking tray and repeat until all the mixture has been used.
- Give your Cauliflower and Cheese Nuggets a light spray with olive oil (optional) before placing them into your oven to bake for 10 minutes. Carefully turn them over and cook for a further 5 minutes or until golden.
- Serve immediately.
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Sarah says
DELISH. They did however take a lot longer in the oven than stated but I just kept cooking until they browned and firmed up a bit. They also ended up a bit soft still but yummy nonetheless. Will make again. I think my toddler will even enjoy these!
They remind me of my Nan’s cauliflower cheese
lisa says
Hi! Could you sub bread crumbs with Almond meal for low carb?
thank you 🙂
Lauren Matheson says
I think that should be fine, I haven't tried that before though sorry.
Kim says
Absolutely delish 🙂
Rebecca says
I just made these and my son LOVED them. He basically inhaled them. Thanks for yet another brilliant (and freezeable!) recipe!
Christina says
Girls didn't like them 🙁
Christina says
Hi mine are still in the oven just tossed them around.. They seem too mushy, few broke. I saw the dough too moist, added breadcrumbs, but they still seem too mushy after tossing. Won't they get crispy crunchy? What is the texture supposed to be? Could you maybe say which breadcrumbs you use? I crushed three slices of sliced bread. Hopefully they will turn our nicely in the end:) thank you for the recipe! Christina farm Cyprus.
Lauren Matheson says
I hope they turned out for you Christina 🙂 If you feel they are too soft, just cook them for a litle longer.
Claire says
Hi, do you freeze the left overs after cooking? How do you reheat? Thanks.
Lauren says
Hi Claire, yep I freeze the cooked leftovers. I usually pop them into sandwich bags and then just leave them in the fridge to thaw. they can also be re-heated frozen though, around 10 - 15 minutes on 190 degrees.
Erin says
Hi,
Just wondering what temperature the oven should be at?
🙂
Lauren says
Sorry Erin, it should be at 190.