A healthy—and tasty—vegetarian alternative to the ever-popular chicken nuggets.
Ingredients
1
cup cauliflower, packed
1
cup white beans
½
cup breadcrumbs
¼
cup mozzarella cheese, shredded
1
egg
½
tsp garlic powder
½
tsp oregano
½
tsp salt
¼
tsp pepper
additional breadcrumbs for breading
Instructions
1
Wash the cauliflower and break it into small florets. Steam or boil until just tender. Let cool for 5-10 minutes.
2
Rinse the white beans and add them to a food processor together with the cauliflower and mozzarella cheese. Pulse until well combined but not pureed.
3
Stir in the egg, breadcrumbs and spices. Let the dough rest for at least 1/2 hour in the fridge to firm up.
4
To make shaped nuggets put the dough between two sheets of Saran Wrap® and press it out into a large, flat sheet with your fingers or a rolling pin. Use cookie cutters to make fun shapes, or simply pinch the pieces of dough and shape them freely with your hands.
5
Put breadcrumbs in a Ziploc® bag and shake so the nuggets inside are evenly covered.
6
Bake on a baking sheet for 15-20 minutes at 400 degrees, turning over halfway through, until the nuggets are nice and golden. Serve right away, or let cool down and store in the freezer in a Ziploc® container—reheat them in the oven for a few minutes for a quick and healthy snack.
SHARE