This cauliflower nuggets recipe is an easy guide to toasty, well-seasoned finger food that's done in 30 minutes. Your tablemates will be astonished at the fact that they're made of cauliflower instead of chicken!
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.
Only part of this ingredient will end up in the final product. We have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but only 1 teaspoon of canola oil is consumed.