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Super simple, healthy vegan oven-fried cauliflower nuggets with maple mustard. These crispy nuggets are made by cutting the fresh head of cauliflower into small florets, and then baking them with a coating, made from few simple ingredients. Great news – they’re ready to eat within 40 minutes! The perfect snack the whole family will love.

These vegan cauliflower nuggets are…

• crispy on the outside, with the perfect cauliflower nugget texture on the inside!
• a healthy snack, packed with so much flavor.
• a great alternative to chicken nuggets.

Ingredients for crispy cauliflower nuggets

• Cauliflower: a big head, torn into small nugget-sized chunks.
• Cornflakes: not all cornflakes cereals are vegan, so be sure to double-check before purchasing. I used the Kellogg GoFree range as that one is vegan-friendly!
• Panko bread crumbs: this will gift us with baked nuggets that have a lovely crunch.
• Flour: all-purpose flour helps us create a slurry thick enough to coat and stick to the cauliflower before coating it with the dry ingredients.
• Pickle juice: yes!! Pickle juice!! It gives these nuggets a very slight tang!
• Water: tap water or filtered water. Whatever you prefer… it won’t make a difference!
• Spices: the combination of garlic powder, onion powder, smoked paprika powder, cayenne powder, salt and black pepper gives us the tastiest vegan nuggets!
• Olive oil: as this is a crispy baked cauliflower recipe it’s super important to brush a generous amount of olive oil.

Cutting the cauliflower…

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Want the cauliflower to actually resemble nuggets? Ok so here’s how you achieve the perfect cauliflower nuggets. First, cut the medium cauliflower head into florets, then cut and tear it into small nugget-sized chunks. For the larger florets, you’ll have to cut them into quarters to achieve the perfect size. Then, simply cut off the excess stalk, we want the ends to be shorter to make them resemble nuggets better. Do not throw away the offcuts!! Simply freeze and throw into your smoothies.

And, of course, if you’re not extra like me, you can leave the stalk just as is!

How to make baked crispy cauliflower nuggets…

Make the wet batter by simply whisking together all-purpose flour, water and pickle juice in a medium bowl. Set aside.

Next, crush the cornflakes into crumb-sized pieces. There are two ways of doing this. You can either add the cornflakes to a food processor and pulse or you can use the back of a measuring cup and crush them. You may even need to crush the panko bread crumbs slightly if they’re too big! The small, crumb-sized crushed cornflakes and panko breadcrumbs allow the coating to stick better to the cauliflower.

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In a large bowl, combine crushed cornflakes, panko breadcrumbs, garlic granules, onion granules, smoked paprika, cayenne powder, salt and black pepper.

Dunk the cauliflower in the wet, and then transfer into the dry. With clean hands, sprinkle and gently press the coating onto the cauliflower.

Place the breaded cauliflower florets onto a large baking tray lined with parchment paper, in a single layer, and brush the top of the nuggets with a generous amount of olive oil. Bake for 20 minutes, flip and bake for another 10 minutes.

All about the maple mustard dip

While the nuggets bake, make this simple maple mustard dip! It’s really takes these vegan nuggets to another level, and plus, it’s super easy to make.

To make the dip, just combine dijon mustard, maple syrup, vegan mayo, cayenne powder and a squeeze of lemon juice. If you like things a little more on the spicy side, you can add in a pinch of red chili powder or red chili flakes. And just like that – you’ve got a simple dip, that makes these nuggets seem a little fancier.

Dunk the freshly baked, warm, cauliflower nuggets into the maple mustard dip. My favorite dipping sauce for these nuggets is this maple mustard dip. However, you could also serve these nuggets with another favorite sauce of yours. Ketchup, vegan mayo, burger sauce, hot sauce, vegan ranch, or even BBQ sauce would all taste fab with these vegan nuggets!

Tips on making the perfect vegan cauliflower nuggets

• The size: Tear or chop fresh cauliflower florets into nugget-sized chunks.
• Coating: Crush the cornflakes and even the panko bread if needed! You need it to be super small, and crumb-like. This will make coating the nuggets easier!
• Oil: Brush the vegan nuggets with a generous amount of olive oil. After flipping, if needed, brush the other side with a little more olive oil.

Once you try this healthy cauliflower nugget recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!

How To Store These Delicious Cauliflower Nuggets

These nuggets are best warm, and fresh out of the oven! If you do have any leftovers, just keep them refrigerated in an airtight container for around 3-4 days and to reheat them, pop in a pan or even the oven for a few minutes! You can of course microwave it, but it will lose the crunchiness!

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More vegan recipes you’ll love

• Oven-Fried Mushroom Chik’n With Hot Maple
• Oven-Fried Aloo Chaat
• Onion + Zucchini Bhaji Burgers
• Oven-Toasted Indian Ravioli With Peri Peri Dip

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