Reminiscent of chicken nuggets, this cauliflower is a great way to get kids to eat their veggies. Want to get another veg on your child's plate? This easy vegetable dish also works with broccoli and can be served as an appetizer, side or vegetarian main course. You can also swap in a dairy-free mayonnaise to make these easy cauliflower bites vegan.

Joy Howard
Source: EatingWell Magazine, November 2019


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.

  • Combine flour, cilantro, 1/4 teaspoon salt and pepper in a large bowl. Whisk in water and 1 tablespoon lime juice. Combine breadcrumbs, cumin, 3/4 teaspoon garlic powder and the remaining 1/2 teaspoon salt in another large bowl.

  • Working in batches, place several cauliflower florets in the batter and stir to coat. Let excess batter drip off, then toss lightly in the breadcrumb mixture to coat. Transfer to the prepared pan. Repeat with the remaining florets.

  • Bake the cauliflower, stirring once, until golden, 30 to 40 minutes.

  • Meanwhile, combine mayonnaise, curry powder, lime zest and the remaining 1 1/4 teaspoons lime juice and 1/4 teaspoon garlic powder in a small bowl.

  • Serve the cauliflower with the aioli and more cilantro, if desired.


To make ahead: Refrigerate aioli (Step 5) for up to 2 days.

Nutrition Facts

326 calories; protein 7.1g 14% DV; carbohydrates 26.7g 9% DV; dietary fiber 4.9g 20% DV; sugars 4.7g; fat 21.8g 34% DV; saturated fat 3.5g 18% DV; cholesterol 11.6mg 4% DV; vitamin a iu 42IU 1% DV; vitamin c 78.9mg 132% DV; folate 131.5mcg 33% DV; calcium 47.6mg 5% DV; iron 1.3mg 7% DV; magnesium 40.7mg 15% DV; potassium 574.3mg 16% DV; sodium 448.1mg 18% DV.

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Rating: 5 stars
These are so easy because they are baked instead of fried. Read More