Cauliflower Nuggets Recipe
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 30 mins
Ingredients (15)
- 20 oz cauliflower
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 3/4 cup plain Panko breadcrumbs
- 1/2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 1/4 tsp salt
- 1 cup canola oil *
- 3 tbsp Japanese mayonnaise
- 2 tbsp whole milk
- 1 tbsp sour cream
- 2 tbsp coriander chopped
- 2 tbsp parsley chopped
INSTRUCTIONS
Make the coating: In a large mixing bowl, combine 1/2 cup water, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/2 cup all-purpose flour, 1/4 tsp salt, and 2 tbsp cornstarch. Whisk until well combined.
Dip 20 oz cauliflower florets in the coating mixture and toss to coat evenly.
Bread the cauliflower florets in 3/4 cup Panko breadcrumbs. Use your fingers to gently press the florets when tossing to help the breadcrumbs bind to them as best as possible.
Heat 1 cup canola oil (*) in a cast-iron frying pan over medium heat. Deep-fry the cauliflower florets until crispy golden (no more than 5 minutes).
Fish the nuggets out. Transfer them to a mesh sieve lined with a paper towel and set over a large bowl to drain excess oil.
Meanwhile, make the dipping sauce: In a small bowl, whisk 3 tbsp Japanese mayonnaise, 2 tbsp whole milk, 1 tbsp sour cream, and 2 tbsp chopped coriander together.
Garnish the nuggets with 2 tbsp freshly chopped parsley and serve hot with the mayo dipping sauce.
