Why You’ll Love This Recipe

Cauliflower Chicken Nuggets with Dijon Honey Mustard Dip are a healthy, crispy twist on classic nuggets—made with lean ground chicken and riced cauliflower for a protein-rich, veggie-packed bite. Paired with a tangy, slightly sweet dipping sauce, these nuggets are kid-friendly, meal-prep-friendly, and baked or air-fried to golden perfection.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chickenriced cauliflower (fresh or thawed from frozen)egggarlic powderonion powderpaprikasalt and pepperbreadcrumbs or crushed crackersolive oil or spray (for baking)

For the Dijon Honey Mustard Dip:

Dijon mustardhoneyplain Greek yogurta splash of lemon juice

directions

Preheat oven to 400°F (200°C) or preheat air fryer to 375°F (190°C).

If using frozen riced cauliflower, thaw and squeeze out excess moisture using a clean towel.

In a mixing bowl, combine ground chicken, riced cauliflower, egg, garlic powder, onion powder, paprika, salt, and pepper. Mix until fully combined.

Scoop small portions and form into nugget shapes.

Roll each nugget in breadcrumbs or crushed crackers to coat.

Place on a parchment-lined baking sheet or in the air fryer basket. Lightly spray with olive oil.

Bake for 18-20 minutes (flipping halfway) or air fry for 12-15 minutes, until golden and cooked through.

While nuggets cook, whisk together Dijon mustard, honey, Greek yogurt, and lemon juice in a small bowl.

Serve nuggets hot with the dipping sauce on the side.

Servings and timing

This recipe yields approximately 20 nuggets.Preparation time: 15 minutesCooking time: 18-20 minutes (oven) or 12-15 minutes (air fryer)Total time: 30-35 minutes

Variations

Use ground turkey instead of chicken.

Add shredded cheese to the mixture for a gooey center.

Make them spicy with cayenne or chili flakes.

Swap breadcrumbs for almond flour for a low-carb version.

Try BBQ sauce or ranch dip instead of honey mustard.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes until warm.To freeze, lay nuggets flat on a tray, freeze, then transfer to a bag. Reheat from frozen at 375°F (190°C) for 12-15 minutes.

FAQs

Can I make these nuggets without breadcrumbs?

Yes, just bake them directly or use almond flour or crushed pork rinds instead.

Do I have to cook the cauliflower first?

No, just make sure it’s well-drained if using frozen.

Are these nuggets crispy?

Yes, especially when air-fried or well-baked with a breadcrumb coating.

Can I make the dip ahead of time?

Yes, it keeps well in the fridge for up to 5 days.

Are they gluten-free?

Use gluten-free breadcrumbs to make the whole recipe gluten-free.

Can I pan-fry them?

Yes, cook in a lightly oiled pan over medium heat for 3-4 minutes per side.

Is the dip sweet or tangy?

It’s a balanced blend of tangy Dijon and sweet honey with creamy yogurt.

Can I add herbs?

Yes, chopped parsley or chives add freshness.

Are they good for kids?

Absolutely—mild flavor, crispy texture, and fun to dip.

Can I double the batch?

Yes, perfect for meal prep or freezing extras.

Conclusion

Cauliflower Chicken Nuggets with Dijon Honey Mustard Dip are a smart and tasty upgrade to traditional nuggets—crisp outside, tender inside, and packed with lean protein and veggies. Easy to make, fun to eat, and paired with a bold homemade dip, these nuggets are a win for both health-conscious and comfort-food-loving eaters.