These low carb broccoli and cauliflower nuggets are great for snacking or to serve as a vegetable side dish!
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These nuggets are really easy to make, and a great way to eat veggies that feels naughty, but is actually healthy! The breading/coating on these nuggets has been adapted from my Paprika Chicken Bites recipe, and it is really versatile when it comes to adding in herbs or spices. I’ve kept it plain here, but there are so many possibilities!
Cook the broccoli and cauliflower until super tender – I actually used a mixed 12 oz bag from the freezer, and cook it in the microwave for 5 minutes. Super convenient! Transfer the cooked veg to a large bowl and mash them together.
Spoon the mash into a sieve held over the sink and push out the excess water with a back of a spoon or similar. This is kind of a pain, but essential for the nuggets to stick together!
Then transfer it back to the bowl, and add onion powder, shredded cheese (I use an Italian blend), flax seed meal, egg and a generous amount of salt and pepper. Stir well to combine.
In a separate bowl, mix together almond flour and more flax seed meal. Divide the veggie mixture into 8 sections, then roll each section into a ball, then flatten it into a nugget shape. Roll it around in the almond mixture and place it on a plate. Continue with the rest of the mixture.
Heat some olive oil in a large non-stick skillet and add the broccoli and cauliflower nuggets. When cooked on one side, turn them all over and continue cooking until they are crispy on each side.
Serve warm, either as a side dish to meat or fish, or as a snack. I like to dip them into low carb ketchup – either Heinz Reduced Sugar Ketchup (1g net carbs per tablespoon) and Walden Farms Ketchup (0g net carbs per tablespoon)!
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