Description
Baked cauliflower chicken nuggets served with a tangy Dijon honey mustard dip – a healthier, kid-friendly alternative to traditional nuggets.
Ingredients
Units
Scale
- 2 cups cauliflower florets
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for brushing or spraying)
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Steam or microwave cauliflower florets until tender, then finely chop or pulse in a food processor.
- In a large bowl, combine chopped cauliflower, ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Form the mixture into nugget-sized pieces and place them on the prepared baking sheet.
- Lightly brush or spray nuggets with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- Meanwhile, prepare the dip by mixing Dijon mustard, honey, and mayonnaise in a small bowl.
- Serve the nuggets hot with the Dijon honey mustard dip.
Notes
- You can use panko for extra crunch.
- Make it gluten-free by using gluten-free breadcrumbs.
- Adjust dip sweetness by varying the honey amount.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg