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.