Some recipes, give me reasons and leverage to make them over and over again. I go back to the same ingredients and method of cooking if it’s healthy and is accepted/loved at home. These baked cauliflower nuggets are perfect and ticks in all the right columns. It’s baked, has fewer calories, is incredibly delicious and easy to make + a very versatile.
Cauliflower has been around for ages now, but we have never given it the place it deserves in our favourite food charts. Cauliflower is a new superfood and holds high nutrition value. But, kids run away from cauliflower when cooked like a bhaji at home. We need to tweak the methods of cooking now. So, I keep the experimental bone active in me for such ingredients. These nuggets are a super success and will give you all the reasons to relish and love them.
My Cauliflower story is different, I have a biased acceptance level for cauliflower. Unlike my kids, I enjoy cauliflower in every form. I remember mom cooking cauliflower and potato baji in a big wok during winter. When I was little, she would make me sit on the kitchen slab. I would just sit and admire the way she prepared food. I remember, she would add amchur and kali mirch to the cooked cauliflower in the end. And I still get that tickle in nostril when coming across similar aroma. I remember winter morning aroma of extreme hot cauliflower served with layered paratha with a lustre of ghee. Ohhhhhh, it was heaven, when mom cooked it.
The reason this recipe got space on the blog is that it’s accepted by younger ones. They are looking for a variety in flavourful fusion foods. Baked Cauliflower Nuggets are the best answer to the pampered taste-buds.
The best part is that the recipe is very simple, I will give you a few ideas and will take you through the brief recipe in the points written below. Hope you like it, make it and eat it. And will come back to this.
Just to tempt you even further, I must mention that the entire tray would be less than 500 calories. And will fill you for long.
Also, you can serve these nuggets in grilled sandwiches, tacos, burrito rolls or on the skewers with different dips. The options can be endless.
Going to the recipe. The first step is to make a batter. Combine flour, salt, garlic paste, chilli powder (I prefer using degi mirch) tandoori masala with milk and make a batter with it. The consistency of the batter should be thick but pourable so it can adhere to the cauliflower – too runny and it won’t stick. Too thick will give a thicker skin to the baked cauliflower. I suggest, add milk slowly and mix, to check on the consistency of the batter. Here is an image to help you.
Add the cauliflower florets to the prepared batter and coat well. Shake off excess batter and place on a baking tray Haneez Square Baking Tray, Large (9.5 inches), Non-Stick lined with a parchment paper. Give each piece some room to prevent sogginess, and bake for 20- 25 minutes.
Depending on the size of your cauliflower this may require cooking on two baking sheets or in two batches.
In the meantime prepare the sauce by whisking together schezwan sauce, cooking oil, honey and salt.
Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on a baking tray and bake for another 15 minutes, or until browned on the edges and the glaze has caramelised.
While baking, prepare chutney or a dip. You can look here for a few healthy dips.
Tip: Make vegan Baked Cauliflower Nuggets- use your favourite nondairy milk (such as almond milk, soya milk) and For gluten-free nuggets, use almond flour or base (chickpea flour).
You can also add some panko breadcrumbs for an extra crunch if desired.
You can also make your own DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Urban Platter Tandoori Tikka Masala, 150g / 5oz [Premium Quality, Flavourful & Aromatic]
3/4th cup of all-purpose flour
Salt to season
1/2 teaspoon degi mirch
1/2 teaspoon tandoori masala
1/2 cup milk
1/4th cup water
1/2 kg head cauliflower (large stalks removed, cut/torn into bite-size pieces)
For the sauce
2 teaspoons of schezwan sauce
2 teaspoon of cooking oil
15 gm honey
Salt to taste
Preheat oven Bajaj Majesty 4500 TMCSS 45-Litre Oven Toaster Grill (Silver) to 450* F (232*C) and line a baking tray with parchment paper (important or the wings will stick).
To prepare the batter. Mix dry ingredients together, and then add milk and a lesser amount of water to start. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower – too runny and it won’t stick. Add only enough water until you reach the right consistency. Add more flour and seasoning if it becomes too thin.
Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on the baking tray. Give each piece 1 inch of room to prevent sogginess. Bake for 25 minutes.
In the meantime prepare the sauce by whisking together all the ingredients. Add just a bit of water to thin, so it resembles a glaze consistency.
Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on the baking tray and bake for another 15 minutes, or until browned on the edges and the glaze has caramelised.
Serve hot. And enjoy!