Description
These crispy, cheesy cauliflower-corn nuggets are a healthier take on classic nuggets. Baked instead of fried, they’re packed with veggies and flavor—perfect for a snack, lunchbox treat, or party appetizer.
Ingredients
Scale
- 1 large potato (cooked and peeled)
- 1 head cauliflower (steamed)
- 4 oz Gouda or cheddar cheese (grated)
- Kernels from 2 corn cobs (or ¾ cup frozen corn)
- 2 large eggs
- ¾ cup flour
- ½ cup breadcrumbs
- 2 tbsp sesame seeds
- Olive oil for drizzling
- Salt (to taste)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Steam the cauliflower until tender, then let it cool.
- Mash the cooked potato in a large bowl. Add the cauliflower and mash together.
- Stir in eggs, cheese, corn, and salt. Gradually add flour until a sticky dough forms. Chill for 30 minutes.
- Shape into small nuggets. Coat in breadcrumbs mixed with sesame seeds.
- Place nuggets on a baking sheet, drizzle with olive oil, and bake for 12–15 minutes. Flip and bake for another 10 minutes until golden brown.
- Let cool slightly and serve with your favorite dip.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Steam the cauliflower until tender, then let it cool.
- Mash the cooked potato in a large bowl. Add the cauliflower and mash together.
- Stir in eggs, cheese, corn, and salt. Gradually add flour until a sticky dough forms. Chill for 30 minutes.
- Shape into small nuggets. Coat in breadcrumbs mixed with sesame seeds.
- Place nuggets on a baking sheet, drizzle with olive oil, and bake for 12–15 minutes. Flip and bake for another 10 minutes until golden brown.
- Let cool slightly and serve with your favorite dip.
Notes
- For extra crispiness, broil for 2 minutes after baking.
- Store in the fridge for 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers
- Method: Baking
- Cuisine: Vegetarian, Kid-Friendly