Cauliflower Chicken Nuggets
on Aug 01, 2026
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These cauliflower chicken nuggets are crispy on the outside and tender on the inside, with cauliflower right in the mix. They’re a fun way to incorporate an extra veggie into a meal, and they’re perfect for busy weeknights, lunchboxes, or keeping in the freezer for an easy meal.
If your kids love chicken nuggets, these homemade cauliflower chicken nuggets are a must-try. Even picky eaters tend to love these because the cauliflower blends right into the chicken while helping keep the nuggets nice and juicy. They’re coated in a crispy Parmesan panko crust and are great served with ketchup, ranch, honey mustard, or whatever dipping sauce your family loves most!
If you’re looking for more meal options that incorporate veggies, you’ll love these baked zucchini fritters, cheesy carrot waffles, and chicken and broccoli meatballs as well! Looking for something sweet? These sweet potato brownies are the perfect sweet treat with sweet potatoes right in the mix!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cauliflower chicken nuggets:
- Ground Chicken: Forms the base of the nuggets and stays juicy when combined with the cauliflower.
- Cauliflower: Finely riced cauliflower blends into the nuggets while adding moisture.
- Panko Breadcrumbs: Added to both the nugget mixture and coating for the crispiest texture.
- Parmesan Cheese: Adds savory flavor to both the chicken mixture and the crispy coating.
- Garlic Powder, Onion Powder, Paprika & Salt: Seasoning blend that gives the nuggets plenty of flavor without being spicy.
- Eggs: Help the crispy coating stick to the nuggets.
- All-Purpose Flour: Mixed into the coating to create an extra crunchy crust.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Ground Chicken: Ground turkey works just as well if you prefer or already have it on hand.
- Dairy-Free? Swap the Parmesan cheese with your favorite dairy-free Parmesan alternative (the Follow Your Heart brand vegan Parmesan cheese is a great option!)
- Gluten-Free? Use your favorite gluten-free panko breadcrumbs in both the nugget mixture and coating, and substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Egg-Free: Instead of dipping the nuggets in beaten eggs, coat them in plain unsweetened yogurt (dairy-free if needed) or mayonnaise before pressing them into the breadcrumb mixture. Both help the coating stick well during cooking.
Step-by-Step Instructions
STEP 1: Heat the olive oil in a skillet over medium heat. Add the riced cauliflower and cook for about 5 minutes, stirring occasionally, until softened and most of the moisture has evaporated (Images 1 & 2). Transfer to a plate and let it cool.
STEP 2: In a large bowl, combine the cooked cauliflower, ground chicken, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and salt. Mix just until everything is evenly combined (Images 3 & 4). Avoid overmixing, because it can make the nuggets dense.
STEP 3: In one shallow bowl, stir together the panko breadcrumbs, Parmesan cheese, and flour (Image 5). In a second shallow bowl, whisk the eggs (Image 6).
STEP 4: Scoop 1 tablespoon of the chicken mixture and place it directly into the panko mixture (Images 7 & 8). Gently press and shape it into a nugget while coating all sides with the breadcrumb mixture. Repeat with the remaining chicken mixture.
STEP 5: Once all of the nuggets have been shaped, dip each one into the beaten eggs, allowing any excess to drip off (Image 9), then return it to the panko mixture and coat once more, pressing gently so the coating sticks on well (Image 10).
STEP 6: Place the coated nuggets onto a parchment-lined baking sheet, leaving a little space between each one. Generously spray the nuggets with avocado oil or olive oil spray (Image 11).
STEP 7: Bake at 425°F for 18–20 minutes until crispy, golden, and cooked through (Image 12).
Storage Instructions
Once cooled, store the nuggets in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven or air fryer for 5 to 7 minutes, until heated through and crispy again. To freeze, allow the cooked nuggets to cool completely before transferring them to a freezer-safe bag or container. Freeze for up to 3 months. You can reheat directly from frozen in a 375°F oven or air fryer for 12 to 15 minutes.
Tips For Success
- Cook the cauliflower until most of the moisture has evaporated. This helps the nuggets hold their shape and prevents the mixture from becoming too wet. Make sure to let it cool before mixing it in with the chicken.
- Coat the nuggets in the panko mixture before dipping them into the egg. This first coating makes the sticky chicken mixture much easier to shape into nuggets before adding the final crispy coating.
- Don’t skip spraying the nuggets with oil. A generous spray of oil helps them become golden and crispy when baked.
- Avoid overmixing the chicken mixture. Mix just until everything is combined to help keep the nuggets tender.
Recipe FAQs
Yes! Just thaw it first and cook out as much excess moisture as possible before mixing it into the chicken.
They should be crispy and golden once fully baked, but the safest way is to use an instant-read thermometer. The center of the nuggets should reach 165°F before serving.
Yes! Arrange the breaded nuggets in a single layer in a preheated 400°F air fryer, leaving a little space between each one. Generously spray both sides with avocado oil or olive oil spray, then air fry for 10–12 minutes (checking right at the 10-minute mark) until golden brown.
Other Veggie Recipes You’ll Love
Broccoli Tots
Zucchini Pizza Bites
Cheesy Carrot Bites
Oven-Baked Zucchini Carrot Tots
If you tried these Crispy Cauliflower Chicken Nuggets, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cauliflower Chicken Nuggets
Ingredients
Nugget Mixture
- 1 cup finely riced cauliflower
- 1 tbsp olive oil
- 1 lb ground chicken
- ¼ cup Panko breadcrumbs
- 2 tbsp freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ¾ tsp salt
Coating
- 2 large eggs
- 1 ½ cups Panko breadcrumbs
- ¾ cup freshly Parmesan cheese
- ⅓ cup all purpose flour
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the riced cauliflower and cook for about 5 minutes, stirring occasionally, until softened and most of the moisture has evaporated. Transfer to a plate and let it cool.
- In a large bowl, combine the cooked cauliflower, ground chicken, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and salt. Mix just until everything is evenly combined. Avoid overmixing, because it can make the nuggets dense.
- In one shallow bowl, stir together the panko breadcrumbs, Parmesan cheese, and flour. In a second shallow bowl, whisk the eggs.
- Scoop 1 tablespoon of the chicken mixture and place it directly into the panko mixture. Gently press and shape it into a nugget while coating all sides with the breadcrumb mixture. Repeat with the remaining chicken mixture.
- Once all of the nuggets have been shaped, dip each one into the beaten eggs, allowing any excess to drip off, then return it to the panko mixture and coat once more, pressing gently so the coating sticks on well.
- Place the coated nuggets onto a parchment-lined baking sheet, leaving a little space between each one. Generously spray the nuggets with avocado oil or olive oil spray.
- Bake at 425°F for 18–20 minutes until crispy, golden, and cooked through.
Notes
- Cook the cauliflower until most of the moisture has evaporated. This helps the nuggets hold their shape and prevents the mixture from becoming too wet. Make sure to let it cool before mixing it in with the chicken.
- Coat the nuggets in the panko mixture before dipping them into the egg. This first coating makes the sticky chicken mixture much easier to shape into nuggets before adding the final crispy coating.
- Don’t skip spraying the nuggets with oil. A generous spray of oil helps them become golden and crispy when baked.
- Avoid overmixing the chicken mixture. Mix just until everything is combined to help keep the nuggets tender.
