These Vegan Chicken Nuggets make a great quick lunch or dinner. They're extra crispy on the outside and taste great dipped in any of your favorite sauces.
Chop the cauliflower head into florets. Set a steamer basket over a large pot with a lid. Fill the pot with enough water to reach just below the basket. Add the cauliflower into the steamer basket. Bring the water to a boil. Reduce to a simmer, cover, and let the cauliflower cook for 10–15 minutes, until fork tender.
In a food processor, combine the cauliflower, flour, parsley, salt, baking powder, and garlic powder.
Allow the mixture to cool for a bit. It will harden up a bit, but remain moist.
Pour the breadcrumbs into a small bowl.
Using your hands, shape the cauliflower mixture into nuggets. Small ones work best. Roll each nugget in the breadcrumbs.
Spread the nuggets on the baking sheet, leaving one inch of space between them as they will spread a little.
Optional: Whisk 1 tbsp of olive oil with 1 tsp of smoked paprika, and brush over the top of the nuggets.
Bake for 15 minutes on each side (total 30 minutes), or until their edges begin to brown.
Notes
Keep these nuggets in the fridge, in a covered airtight container, for up to one week.
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