Chicken Nuggets with Cauliflower

Serves: 5|Prep: 30 minCook: 10 min

These Chicken Nuggets with Cauliflower are an excellent alternative to store-bought versions, with an added nutritional boost from the cauliflower. These are a firm favourite in my home and among the fussiest of my clients.

Wholesome Child Chicken Nuggets are delicious with our homemade tomato sauce or yoghurt dip. For a school-friendly version, replace the almond meal with shredded coconut. Worth a try for any child who loves chicken nuggets or crispy textures in general!

Ingredients

Method

1 cup rice breadcrumbs
1/2 cup almond meal
1 tsp sea salt
½ cup arrowroot
½ cup cauliflower puree
3 large eggs, lightly beaten
500g chicken tenderloins or breast, skinless cut into nugget-sized pieces
1-2 tbs olive oil for frying

1.	In a medium-sized bowl, combine the breadcrumbs, almond meal and ½ tsp salt together.
2.	In a separate bowl, place the arrowroot powder.
3.	In a shallow bowl, combine the cauliflower puree and egg and whisk together using a fork.
4.	Place the chicken nuggets on a large plate and sprinkle with the remaining salt.
5.	Dip each chunk separately into arrowroot powder then into the egg mix and then finally into the breadcrumbs. Press down firmly to ensure each nugget has a thick coating of the breadcrumb mix.
6.	Coat a large frypan with 1-2 tbs olive oil and place over medium heat. Place the nuggets in the pan and make sure they are not touching each other and there is enough room to turn them over.
7.	Cook for approx. 3-4 mins on each side- or until golden brown.

Tip:

If you want to replace arrowroot powder with corn starch use organic corn starch to avoid GMO’s.

Serving and storing leftovers: Serve immediately, store in fridge for up to 3 days or freeze for up to 4 months.