These low carb broccoli and cauliflower nuggets are great for snacking or to serve as a vegetable side dish! Keto and gluten free recipe.
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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!
How to Make Low Carb Broccoli and Cauliflower Nuggets
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 food processor, and add onion powder, shredded cheese (I use an Italian blend), flaxseed meal, egg and a generous amount of salt and pepper. Blend until smooth.
In a separate bowl, mix together almond flour and more flaxseed meal. Divide the veggie mixture into 16 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, carefully 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 - check out my amazing list of 10 low carb ketchup ideas - both homemade and store bought!
You might also like my recipe for low carb chicken tenders!
📖 Recipe
Low Carb Broccoli and Cauliflower Nuggets
Ingredients
Step-by-Step Instructions
- Place the cooked veg into a food processor, together with the onion powder, shredded cheese, ¼ cup of the flaxseed meal, egg and a generous amount of salt and pepper. Blend until smooth.
- In a separate bowl, mix together almond flour and the remaining ¼ cup of flaxseed meal.
- Divide the veggie mixture into 16 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.
- Heat the olive oil in a large non-stick skillet and add the broccoli and cauliflower nuggets. When cooked on one side, carefully turn them all over and continue cooking until they are crispy on each side.
Nutrition
Notes
This recipe makes 16 nuggets.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Zachary Carter says
Nice recipe. I want to try soon as I have a very large and overly watery amount of cauliflower mash I need to use up. What area your thoughts on putting in the Air Fryer (I use a Ninja Foodi)? I'm thinking once formed it would need to be sprayed with oil, but how long to cook, and at what temp?
Georgina says
I wish I could help but I don't know anything about Air Fryers. I have one on my wishlist... 😉