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Recipes » Appetizers » Bite-size Cauliflower Nuggets
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1 medium cauliflower, cut into florets

Fresh parsley, chopped

DRY INGREDIENTS

1 cup whole grain bread crumbs

2 Tbsp dry oregano

WET INGREDIENTS

⅔ cup chickpea flour

1 Tbsp nutritional yeast

1 tsp paprika

½ tsp baking powder

Salt and pepper to taste

1 cup plant-based milk

1 Preheat oven to 400 degrees F.

2 In a bowl, mix together the dry ingredients and set aside.

3 In another bowl, mix together the wet ingredients and set aside.

4 Working in batches, coat all the cauliflower florets with the wet mixture, followed by the dry mixture.

5 Spread the breaded cauliflower on a baking pan, spreading out evenly. Try to make sure the florets aren’t too crowded on the pan.

6 Bake for 20-25 minutes.

7 Top with chopped parsley and serve.

You can substitute chickpea flour with quinoa, oat, almond, or all-purpose flour.

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