It’s hard to believe that these nuggets mainly consist of cauliflower. A versatile and nutritious vegetable that can be cooked and used in so many ways. Boiled, fried, shredded or eaten raw. It can be disguised in pizza crusts, in smoothies or in nuggets, like I’ve done here.

Cauliflower nuggets may sound “too healthy” but I promise, they are just the right amount of crispy and greasy. Use them in wraps, serve them with fries or as a side to various salads. They can be enjoyed both cold and warm.

Tip: You can easily cook the cauliflower in the morning or the day before, if you happen to be in the kitchen anyway. It saves you time when you want to make the batter and fry the nuggets.

Katharina Kjeldgaard: Crispy cauliflower nuggets

Amount: 20-25 nuggets

Easy to make

Time: 1 hour


1 cauliflower (or about 600 g without leaves)
175 g wheat flour
1 handful of flat-leaf parsley
1 tsp salt
½ tsp pepper
2 cloves of garlic
2 tsp onion powder
90 g sesame seeds
40 g panko breadcrumbs
oil for frying


Remove the green leaves from the cauliflower and cut it into quarters. Boil until completely tender and they fall off a fork. Then drain the water and let them cool. All in all, it probably takes about 30 minutes. The cauliflower can cool completely, but it doesn’t have to.

Put the cauliflower in a bowl and blend with a stick blender. Chop the garlic and parsley and add to the bowl. Also add wheat flour, salt, pepper, and onion powder. Stir well until you have a uniform mixture. Mix panko breadcrumbs and sesame seeds in another bowl.

Lightly moisten your hands and form small patties. You can decide how big or small you want them. Then dip them in the breadcrumb mixture and place on a large plate. You can do this continuously as you fry. Pour plenty of oil into a pan and heat it over medium heat. Put your nuggets in and fry them for about 5-8 minutes on each side or until they are golden and crispy.

Katharina Kjeldgaard: Crispy cauliflower nuggets

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