*This post may contain affiliate links. I may earn a small commission—at no extra cost to you. For more information, please see our disclaimer.
If you’re searching for a snack that’s crunchy on the outside, soft on the inside, and bursting with cheesy herb flavor, look no further than these Cauliflower Nuggets with Cheese and Herbs. This recipe is a plant-based take on the beloved chicken nugget—but with none of the meat and all of the flavor.
Cauliflower has long earned its place in the spotlight as a versatile and nutritious vegetable. But when combined with the right blend of herbs and a generous helping of plant-based cheese, it becomes downright addictive. These golden-brown nuggets are the perfect finger food for family gatherings, school lunches, game nights, or simply when you’re craving something crispy and savory.
The recipe is simple and highly customizable, and you’ll be amazed at how much flavor is packed into every bite. Whether you’re following a vegetarian or vegan lifestyle, or just trying to eat more vegetables, these cauliflower nuggets are a game-changer.
Why Make These Cauliflower Nuggets?
There are plenty of reasons why these cheesy herb cauliflower nuggets deserve a spot in your weekly rotation. Let’s explore a few.
Bold Flavor and Satisfying Texture
These nuggets have the perfect combination of textures. The exterior is golden and crisp, while the interior remains tender and flavorful. Each bite delivers a cheesy, herby richness that keeps you coming back for more.
Kid-Friendly and Crowd-Pleasing
This recipe is perfect for kids, even picky eaters. The mild cauliflower base is enhanced by cheese and herbs, making it both nutritious and crave-worthy. They’re also an excellent party appetizer or lunchbox addition.
Wholesome and Customizable
You control what goes into these nuggets. By using high-quality ingredients and skipping processed fillers, you’re getting a wholesome snack or meal component that can be made gluten-free, dairy-free, or vegan-friendly.
Easy to Make and Meal Prep Friendly
With just a few steps—steam, mash, mix, form, and bake—these nuggets are surprisingly quick to prepare. You can make a big batch ahead of time and freeze them for quick snacks throughout the week.
If you’re interested in exploring more creative, wholesome plant-based meals, the Plant-Based Cookbook – 200 Vegan Recipes is an excellent resource.
Ingredients List
To make a batch of cauliflower nuggets, you’ll need the following ingredients. This recipe makes about 20–24 nuggets, depending on size.
Main Ingredients
1 medium head of cauliflower (about 3 cups florets), chopped
1 cup shredded plant-based cheese (mozzarella-style or cheddar-style works well)
½ cup gluten-free breadcrumbs (or use regular if not gluten-free)
¼ cup nutritional yeast (adds cheesy flavor and nutrients)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon sea salt (adjust to taste)
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil (optional, for brushing the nuggets)
Optional Ingredients
1 tablespoon ground flaxseed or chia seeds (helps bind mixture if needed)
Lemon zest or chopped fresh chives for garnish
Dipping sauces like vegan ranch, tahini dressing, or spicy sriracha-mayo
These ingredients are simple, affordable, and available at most grocery stores. You can also customize them based on what you have on hand.
Read More: Crispy Frozen Corn Fritters
Step-by-Step Instructions
This recipe is simple and doesn’t require any complicated techniques. Follow these detailed steps for perfect results every time.
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Steam the Cauliflower
Chop the cauliflower into small florets. Steam or boil them until they are very tender, about 8–10 minutes. Drain well and let cool slightly. Excess moisture will make the nuggets soggy, so give the cauliflower time to cool and dry.
Tip: You can also use frozen cauliflower. Just steam it thoroughly and pat it dry before proceeding.
Step 3: Mash or Process the Cauliflower
Transfer the cauliflower to a food processor and pulse until it resembles coarse crumbs. Be careful not to overprocess—you want some texture, not a paste. If you don’t have a processor, mash it with a potato masher or fork until finely broken down.
Step 4: Mix in the Remaining Ingredients
In a large mixing bowl, combine the mashed cauliflower with shredded cheese, breadcrumbs, nutritional yeast, herbs, and seasonings. Stir until the mixture is uniform and holds together when pressed. If it’s too wet, add more breadcrumbs one tablespoon at a time.
Optional: Add a tablespoon of ground flaxseed if your mixture needs extra binding.
Step 5: Shape the Nuggets
Using a spoon or cookie scoop, portion out about 1½ tablespoons of the mixture. Roll into balls and then flatten into nugget shapes. Place them evenly on the prepared baking sheet.
Step 6: Bake to Golden Perfection
Lightly brush the tops of the nuggets with olive oil for a crispier finish. Bake for 20–25 minutes, flipping halfway through. They should be golden brown on both sides and firm to the touch.
Step 7: Serve and Enjoy
Serve the nuggets warm with your favorite dipping sauce. They’re fantastic as a snack, light lunch, or side dish.
With hundreds of similar plant-based comfort foods like these nuggets, the Plant-Based Cookbook – 200 Vegan Recipes is a treasure trove of inspiration for anyone looking to eat more whole, plant-based meals.
Tips and Substitutions
Cheese Choices: Use your favorite plant-based cheese for different flavor profiles. Mozzarella-style gives a mild, gooey interior while cheddar-style adds a bolder taste.
Gluten-Free: Use certified gluten-free breadcrumbs or rolled oats ground into crumbs.
Extra Crispy Option: After baking, broil for 1–2 minutes to add extra crunch.
Air Fryer Method: Cook at 375°F for 12–15 minutes, flipping halfway through.
Add-ins: Add finely chopped vegetables like carrots or bell peppers for added nutrition and texture.
Read More: Soft & Gooey Cinnamon Rolls
Recipe Variations
One of the best things about this recipe is its flexibility. Here are some fun and flavorful ways to switch things up:
Spicy Cauliflower Nuggets
Add a pinch of cayenne pepper or a few dashes of hot sauce to the mix for a fiery version.
Mediterranean Style
Incorporate chopped sun-dried tomatoes, kalamata olives, and basil for a Mediterranean-inspired twist.
Cheesy Broccoli Bites
Replace half the cauliflower with steamed broccoli florets. This version is vibrant and packed with even more nutrients.
Barbecue Bites
After baking, toss the nuggets in your favorite vegan BBQ sauce for a sweet and smoky flavor upgrade.
The Plant-Based Cookbook – 200 Vegan Recipes includes many similar variations and global flavor combinations, helping you turn simple ingredients into extraordinary meals.
Nutritional Information
(Per Serving – Approx. 4 Nuggets)
Calories: 210
Protein: 7 grams
Carbohydrates: 18 grams
Dietary Fiber: 4 grams
Total Fat: 10 grams
Saturated Fat: 3 grams
Sugars: 2 grams
Vitamin C: 60% Daily Value
Calcium: 15% Daily Value
Iron: 8% Daily Value
Note: Nutritional content may vary based on the brand of plant-based cheese and breadcrumbs used.
Read More: Creamy Vegan Cheesy Zucchini Bake
Storage and Serving Suggestions
These cauliflower nuggets are great for batch cooking and storing for later. Here’s how to keep them fresh:
Storage
Refrigerator: Store cooled nuggets in an airtight container for up to 4 days. Reheat in the oven or air fryer for best results.
Freezer: Freeze cooked or uncooked nuggets in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag. They’ll last for up to 3 months.
Serving Ideas
Serve as a snack with dipping sauces like spicy mustard, sriracha mayo, or vegan ranch.
Use them in wraps or pita pockets with lettuce, cucumber, and tahini dressing.
Add them to lunchboxes with hummus, fruit, and a side of quinoa salad.
Serve over a fresh salad with lemon vinaigrette for a light and satisfying meal.
The Plant-Based Cookbook – 200 Vegan Recipes includes serving guides and presentation tips to help you enjoy plant-based meals with style and ease.
Frequently Asked Questions
Can I make these nuggets ahead of time?
Yes. You can fully bake and refrigerate or freeze them, then reheat just before serving.
Are these nuggets suitable for toddlers or young kids?
Absolutely. The soft texture and mild flavor make them ideal for younger eaters. Just omit spicy seasonings if needed.
Can I pan-fry the nuggets instead of baking?
Yes. Heat a little oil in a skillet and cook the nuggets for 3–4 minutes per side until golden and crisp.
Do I need to use nutritional yeast?
While optional, nutritional yeast adds a savory, cheese-like flavor and provides B vitamins. If you skip it, consider adding extra plant-based cheese or herbs.
Conclusion
Cauliflower proves once again that it can do just about anything—even replace traditional nuggets in the most delicious way. These Cauliflower Nuggets with Cheese and Herbs are everything you want in a savory bite: crispy, cheesy, herby, and satisfying. They’re perfect for weeknight snacks, lunchboxes, or party appetizers—and they’re so easy to make that they’ll quickly become a household favorite.
Ready to transform your everyday ingredients into extraordinary meals? These cauliflower nuggets are just the beginning.
You May Also Like:
1. Vegetarian Stuffed Cabbage Rolls
2. Indian Chickpea Chana Masala Recipe
4. Hearty Lentil Curry Soup with Spinach
