Description
Cauliflower Chicken Nuggets with Dijon Honey Mustard Dip are crispy, oven-baked nuggets made with cauliflower and ground chicken, served with a tangy-sweet dipping sauce for a healthier take on a comfort food favorite.
Ingredients
Units
Scale
- 2 cups cauliflower florets
- 1/2 pound ground chicken
- 1/3 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray
- For the Dijon Honey Mustard Dip:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon plain Greek yogurt or mayo
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Steam or microwave cauliflower until soft, then finely chop or pulse in a food processor until rice-like.
- In a large bowl, combine cauliflower, ground chicken, breadcrumbs, Parmesan, egg, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Form the mixture into nugget-sized shapes and place on the prepared baking sheet.
- Lightly spray the tops with olive oil and bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- Meanwhile, whisk together Dijon mustard, honey, and Greek yogurt (or mayo) to make the dipping sauce.
- Serve the nuggets warm with the dip on the side.
Notes
- You can use ground turkey instead of chicken if preferred.
- Make them gluten-free by using gluten-free breadcrumbs.
- Air fry the nuggets at 375°F for 12–15 minutes for a crispier texture.
- Great for meal prep—store in fridge up to 4 days or freeze for later.
Nutrition
- Serving Size: 4–5 nuggets with dip
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg