Buffalo Cauli-Nuggets


Buffalo Cauli-Nuggets


The title pretty much spells this out for you, but these are the best cauliflower nuggets I’ve made to date! Through a lot of trial and error I’ve discovered that pre cooking the cauliflower helps it become crispy without excessive battering or frying. I’m honestly not a big fan of how much time either of those things take. Anywho, this is faster, just as tasty and probably a little healthier.




1 lg Head of Cauliflower
1 cup Yogurt (I used coconut yogurt)
1-2 tbsp Hot Sauce
2 cups Almond Flour
2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt




  1. Preheat oven to 350F.
  2. Cut the cauliflower into nuggets sized chunks and place on a parchment-lined baking sheet. Sprinkle with 1 tsp salt and if using also lemon juice and pepper.
  3. Bake for 15-20 minutes or until just starting to turn color.
  4. Remove from the oven and then turn the oven up to 425F.
  5. In one bowl combine the yogurt and hot sauce. Add water if necessary (you want a pancake batter-like consistency).
  6. In another bowl mix the almond flour, onion powder, garlic powder and a tsp of salt.
  7. Here I put the cooked cauliflower in a bowl a replaced the parchment paper on my baking sheet.
  8. Dunk the cauliflower in the yogurt mixture and into the almond flour and place back onto the baking sheet. Repeat this process until all the nuggets are coated.
  9. You can either spray or drizzle some avocado oil on now if you’d like otherwise place the nuggets back into the oven for another 10-15 minutes or until just browned.

I served this with a pineapple mango salsa and some thinly sliced jicama that I used in place of taco shells. These would also be great on a salad or just by themselves.




Jessica Kapusta

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