Baked cauliflower nuggets

Ingredients

• 1 piece Cauliflower (medium, separated into small florets)
• 150 g All‑purpose flour (for the batter)
• 200 ml Plant milk (almond or soy) (or water if you prefer)
• 1 tsp Garlic powder
• 1 tsp Provençal herbs
• 1 tsp Sweet paprika
• ½ tsp Fleur de sel
• ¼ tsp Ground black pepper (to taste)
• 100 g Breadcrumbs (panko type for extra crunch)
• 30 g Cornstarch (Maïzena)
• 30 g Nutritional yeast (gives a cheesy flavor)
• 2 tbsp Shredded coconut (optional) (for an exotic touch)
• 2 tbsp Olive oil (to brush the parchment paper)
• 200 g 0% fat quark (for the sauce)
• 1 clove Fresh garlic (finely chopped)
• 1 tbsp Fresh parsley (chopped)
• to taste Espelette pepper (for garnish)

Instructions

1. Prepare the cauliflower

   Wash the cauliflower, remove the outer leaves, then cut into bite‑size florets.

   Time: PT10M

2. Make the batter

   In a bowl, combine the flour, garlic powder, Provençal herbs, paprika, fleur de sel and pepper. Add the plant milk and whisk until you obtain a thick, homogeneous batter.

   Time: PT5M

3. Prepare the breadcrumb mixture

   In a second bowl, combine the breadcrumbs, cornstarch, nutritional yeast and, if desired, the shredded coconut. Mix well.

   Time: PT3M

4. Prepare the baking sheet

   Line a baking sheet with parchment paper then lightly brush the paper with olive oil using a brush.

   Time: PT2M

5. Coat the cauliflower florets

   Dip each floret into the batter, let excess drip off, then roll in the breadcrumb mixture. Arrange the pieces in a single layer on the sheet.

   Time: PT10M

6. Bake

   Bake the sheet at 180°C for 30 minutes. At halfway (15 min), turn the nuggets with tongs and brush again with a drizzle of olive oil.

   Time: PT30M

   Temperature: 180°C

7. Make the quark sauce

   In a small bowl, mix the quark, minced fresh garlic, parsley, pepper, salt and, if you like, a pinch of Espelette pepper.

   Time: PT5M

8. Serve

   Place the hot nuggets on a plate, serve with the quark sauce and sprinkle with fresh parsley, salt and Espelette pepper.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Plant milk (almond or soy): Water, Coconut milk
• Instead of Garlic powder: Fresh minced garlic
• Instead of Provençal herbs: Dried thyme
• Instead of Sweet paprika: Smoked paprika
• Instead of Fleur de sel: Sea salt
• Instead of Breadcrumbs: Crushed dry biscuits
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Nutritional yeast: Malt yeast
• Instead of Olive oil: Sunflower oil
• Instead of 0% fat quark: Plain Greek yogurt
• Instead of Fresh garlic: Garlic powder (½ tsp)
• Instead of Fresh parsley: Chives
• Instead of Espelette pepper: Spicy paprika

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl (batter)
• Mixing bowl (breadcrumb)
• Whisk or wooden spoon
• Measuring spoons
• Baking sheet
• Parchment paper
• Cooking brush (optional)
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Coat each cauliflower piece properly (not too much batter, not too little breadcrumb).
• Bake at 180°C turning halfway for even colour.

Chef Tips from the Video

• Use panko breadcrumbs mixed with shredded coconut for a tropical flavor.
• Sprinkle a little vegan parmesan on the nuggets during the last 5 minutes of baking for an even cheesier taste.
• Serve with a small lemony green salad for a complete meal.

Troubleshooting

Storage

Refrigerator: Store the nuggets in an airtight container 3–4 days. Reheat in the oven at 180°C to regain crispness.

Freezer: After cooking, let cool then place in a freezer bag. Keeps up to 1 month. Reheat directly in the oven.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the batter and breadcrumb mixture the day before and keep them refrigerated.
• The quark sauce keeps 2 days in the fridge and can be served cold or at room temperature.