These cauliflower nuggets have a soft texture and are small in size, making a great finger food for baby led weaning, toddlers, older kids and even adults. These cauliflower nuggets have no cheese, no dairy and no bread crumbs (therefore – gluten free).
Boil or steam the cauliflower florets and potatoes (cut into quarters to reduce cooking time) until lightly soft, but not too tender. Allow to cool before proceeding further.
Chop roughly both cauliflower and potato in a food processor pulsing 7-12 times (the mixture should resemble the cauliflower rice) do not over-process. Squeeze the liquid with a cheese cloth, the dryer it is, the better.
Mix with the rest of ingredients in a medium bowl, just to combine.
Form and shape the nuggets with your hands. Scoop about 1.5 tablespoon of the cauliflower mixture and shape it into a rectangular cake (or circular) using a spatula or your palms.
Drop gently onto the hot oiled skillet, use a spatula to even out the edges and the top surface, and fry until golden brown on each side for 3-4 minutes.
Baking Cauliflower Nuggets (Tots)
Prepare the mixture as described above and preheat the oven to 425F with a cookie sheet inside.
Spoon about 1 tablespoon of mixture in your hands and roll into small rectangular or oval shaped tots. Use oiled hands for a golden crust.
Place on the hot cookie sheet (cover with parchment paper) 1/2 inch apart and bake for about 20-30 minutes, turning halfway through cooking. You can also use the broil for the last 2 minutes of baking.
Tips For Perfect Cauliflower Nuggets / Tots
The thinner the nuggets are the faster and better they will cook inside.