CRISPY BAKED CAULIFLOWER-CORN NUGGETS

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Crispy Baked Cauliflower-Corn Nuggets image

How to make Crispy Baked Cauliflower-Corn Nuggets

Provided by @MakeItYours

Number Of Ingredients 10

1 medium cauliflower
1 large potato, cooked and peeled
2 medium eggs
4 ounces Gouda or cheddar cheese, grated
Kernels from 2 corn cobs (or 3/4 cup frozen kernels?no need to defrost)
1/2 teaspoon sea salt
3/4 cup all-purpose flour
1 cup panko bread crumbs
2 tablespoons sesame seeds
4 tablespoons oil

Steps:

  • Preheat the oven to 375�F and line a baking sheet with parchment paper.
  • Steam the whole cauliflower until tender but not completely soft, 11 to 13 minutes. Cut into florets and reserve the stem and stalks for other uses.
  • In a large bowl, mash the cooked potato, add the florets and continue mashing until the cauliflower is broken into small bits but still retains some texture.
  • Crack in the eggs and add the cheese, corn kernels and salt. Mix well, then stir in the flour to create a thick, slightly sticky mass. Cover with plastic wrap and chill for 30 minutes.
  • Using wet hands to keep the mixture from sticking to you, shape a heaped tablespoon of the mixture into a ball or nugget and put it on the prepared baking sheet. Repeat with the rest of the mixture.
  • In a shallow bowl, mix the bread crumbs with the sesame seeds. Coat the nuggets in the mixture, then return them to the baking sheet.
  • Drizzle the nuggets with the oil and bake until golden, 12 to 15 minutes.
  • Serve at once, with any dip you like and a side salad. The nuggets may be refrigerated for four days or frozen for up to three months.

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