Cauliflower Nuggets For Kids

  • Yield : 24
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Cauliflower nuggets for kids 

We have a few chicken and vegetable nugget recipes (see below) and there’s one thing they all have in common – creative and interesting ways to include goodness. Whether you need to hide veggies, or you just love packing every meal full of them, classic favourites are a great place to do it. Kids love nuggets because they are usually crispy, delicious and easy to eat. These cauliflower nuggets are no different, and they are a great budget and vegetarian meal option too.

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5 other nugget recipes:

Chicken and quinoa nuggets 

Chicken and cannellini bean nuggets 

Chicken sweet potato and apple nuggets 

Boosted chicken nuggets 

Zucchini nuggets 

Nutrition Note: Cauliflower is an excellent source of vitamin C, is high in fibre and contains folate. Folate is necessary for making red blood cells which helps give kids the energy they need to play and learn.

Want more vegetable inspiration? See 80+ vegetable recipe ideas.

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  • ½ head of cauliflower (250g), chopped  
  • 1 egg
  • ¾ cup fresh multigrain or sourdough breadcrumbs
  • 1 tsp dried parsley or thyme
  • ½ tsp celery salt (optional)
  • 1 cup grated cheese
  • Tip: if making for older children or adults, try adding a few tablespoons of crumbled feta or haloumi cheese at step 3.  


Step 1

Preheat the oven to 180°C. Line a baking tray with baking paper -

Step 2

Steam the cauliflower for 5 minutes on the stovetop or in a Thermomix until tender. Drain thoroughly and use paper towel to blot away the excess water -

Step 3

In a food processor or Thermomix, combine the cauliflower, eggs, breadcrumbs, parsley or thyme, celery salt and grated cheese. Process for around 10 seconds or until the mixture combines. Add more breadcrumbs if the mixture is too runny -

Step 4

Take teaspoon-sized amounts of the mixture and use your hands to form into nuggets. Place on the baking tray and continue with the remaining mixture -

Step 5

Bake for around 10 minutes, turn the nuggets and bake for a further 10 minutes or until golden brown. -

Step 6

Storage: freeze raw or cooked nuggets in a freezer proof bag for up to two months.  -

Step 7

Tip: for extra crunch brush the nuggets with some melted butter or olive oil -

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Recipe Comments

  1. posted by Ruthann on October 7, 2015

    Would these turn out okay without cheese? Maybe add a little nutritional yeast? We have dairy allergies.

    • posted by Allie on October 7, 2015

      Worth a try, I would love to hear how you go. Ax

    • posted by EwenLouis on October 7, 2015

      I’d be interested in how this goes dairy free too! Not sure how the texture of nutritional yeast would go down as I’m assuming the cheese is used as a binder? I might have to try it with some daiya shredded ‘cheese’

    • posted by Michelle on October 12, 2015

      Have u tried ‘mini cole cheese’ available in coles deli section, i have a lactose intolerance amd this cheese is great.

      • posted by Simone on December 8, 2015

        Mini Chol is cholesterol free and lactose free but sadly contrary to popular belief it is not dairy free.

  2. posted by Jennifer on October 8, 2015

    Hi there- I love your site and all of the wonderful recipes. Thank you for all of your research. My 15 month old son is allergic to eggs. What could I substitute for eggs in this recipe? Thank you!

    • posted by caro on January 8, 2016

      Chickpea flour is an excellent egg substitute in savoury recipes. 1/4 cup chickpea flour mixed with 1/4 cup water and you have the equivalent of 1 egg. You can get it at health stores but it’s much cheaper if you have an Indian supermarket nearby :-) It’s perfect for recipes like this and you will probably find lots of other egg-free recipes that you can use it in.

    • posted by Rebecca on February 7, 2016

      My 13 month old has an egg allergy… i made these using a flax egg, which is usually 1 tbsp ground flax to 3 tbsp water. As a few ppl have commented on mixture being too wet i did 1 tbsp ground flax in 2 tbsp water. I also roasted the cauliflower for 25 mins instead of steaming to reduce moisture. They worked great and mixture was perfe t consistency, rolled into balls really easily

  3. posted by Rachel on October 9, 2015

    Had to add quite a bit more breadcrumbs and flour to dry the mixture out – and therefore cooked for double length of time but my little one gobbled them up. Will try other nugget flavours next time as could just taste the ‘earthyness’ of the thyme and the breadcrumbs.

  4. posted by Mel on October 10, 2015

    These are great, just made them. I added (left over) boiled potatoes and pumpkin as I didn’t have enough cauliflower. Also added soft feta. Thanks for another fab cooking idea.

  5. posted by Alex on October 16, 2015

    Hey! Would like to start off buy saying, I love your recipes! My bubba is 12 months and he loves everything we make on here.

    I went to make these nuggets, however they turned out super sticky and impossible to roll into nuggets. I kept adding breadcrumbs but no luck :(. Can you help? I really want to try them!

    Thanks heaps

    • posted by Allie on October 16, 2015

      Hi Alex, it is a wet mixture – try ‘dolloping’ the mixture onto the tray instead, they should firm up as they cook. Hope that helps, let me know how you go. Ax

  6. posted by Lisa on November 16, 2015

    Hi all,
    Love this recipe and have made it a few times now. My daughter and I are wheat intolerant so I use Panko breadcrumbs instead and it works great! Just trying to mix it up a bit now and adding feta cheese. I assume that is instead of the cup of grated cheese?
    Thanks again for another easy and yummy reciepe!

    • posted by Lisa on November 16, 2015

      Don’t know what I was typing then! Meant to say I substitute with Quinoa flakes, not Panko breadcrumbs

  7. posted by Amy on November 25, 2015

    Could you use cottage cheese instead of grated cheese?

    • posted by Allie on December 21, 2015

      Might be too runny but give it a go and let us know! Perhaps ricotta? Ax

  8. posted by Danielle on February 8, 2016

    I have been hoping to find a recipe like this, it has been difficult to get my 18 month old to eat veggies. They were eaten happily tonight, so this one is definitely a keeper (and I found them pretty moorish as well!)


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