Crispy Cauliflower Nuggets

Sep 13, 2022

Serves 4.


  • 1 head of cauliflower, cut into florets
  • ¼ cup of coconut flour
  • 1 cup of almond flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of dried parsley
  • ½ teaspoon of dried oregano
  • 1 teaspoon of paprika
  • 2 teaspoons of sea salt
  • ½ teaspoon of black pepper
  • 2 flax egg (2 tablespoon of ground flaxseed mixed with 6 tablespoons of water)
  • 1 cup of unsweetened almond milk


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In small bowl, combine the ground flax and water and mix. Set it aside to congeal.
  • In a large bowl, combine the almond and coconut flour. Add in the spices (garlic powder, onion powder, dried parsley, oregano, and paprika) and salt and pepper and mix it well.
  • In another bowl, combine the congealed flax egg and the almond milk. Lightly season with salt and pepper and whisk it well.
  • Taking one floret at a time, dip the cauliflower in the milk-flax egg mixture and then coat well with the flour mixture. Put all the florets in a single layer on the baking sheet.
  • Bake for about 15 minutes. 
  • Flip the cauliflowers. Bake for an additional 15 minutes.
  • Serve hot with tomato sauce.
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