Cauliflower Chicken Nuggets

Gluten-free | Sugar-free | Dairy-free | No added fat | Air fryer recipe

Makes: enough for 2 serves

Chicken nuggets have been around since the 50s and are a favourite among kids and adults alike. Classic nuggets are usually breaded or battered and then deep-fried, which packs on a lot of saturated fat, unnecessary calories and other unwanted nasties. And don't get me started on the 'meat' they use in the fast-food varieties.  

If you're searching for a different type of chicken nugget that's delicious but healthy, look no further because this is the recipe you need! 

In this recipe, I have coated chicken breast in my fabulous cauliflower crust and made my own delicious chicken nuggets which are naturally gluten, sugar and dairy-free with no added fats or oils. You can also use my cauliflower crust to coat fish or prawns.  

Hints, Tips & Tricks

I used an air fryer for this recipe. You can also make the nuggets in the oven, but they won't turn out as crisp and golden. 

For the oven method:

heat your oven to 200C and cook your nuggets for 15 minutes on a baking tray covered with baking paper.

I use psyllium husk as a binding agent to ensure the ingredients hold together nicely. As psyllium husk is a soluble fibre and prebiotic, it also helps add more fibre to our diets. The recommended daily fibre intake is between 25 grams to 30 grams [1], and just one tablespoon of psyllium husk contains around 5 grams of fibre.

(optional) I also use my Roasted Tomato Sauce as a dipping sauce for the nuggets. It's free from gluten, sugar, and dairy and has no added fats or oils. Get the recipe here. 

RECIPE

Ingredients

• 100 g (3.5 oz) raw cauliflower
• 30 g (1 oz) desiccated coconut, optional
• 1 tbsp psyllium husks
• Himalayan salt and freshly ground black pepper
• 200 g raw chicken breast, cut into bite-sized chunks and soaked in water to cover
• 2 lemon wedges to serve
• 4 tbsp of my Roasted Tomato Sauce to serve, optional

Method

1. Place the cauliflower into a food processor or blender and blitz for a couple of seconds or until it resembles the texture of rice.
2. If using the coconut, mix it through the cauliflower rice along with the psyllium husks and season with salt and pepper.
3. Once the chicken has been soaking for a couple of minutes, drain the water, and taking a piece of chicken at a time, press into the crumb mixture.
4. Preheat your air fryer to 200C (390F) or if you are using your oven, see the method as detailed in the hints and tips section above.
5. Place the chicken nuggets into your air fryer basket and cook for 6-8 minutes or until they are golden and the chicken is cooked through.
6. Serve the nuggets alongside your favourite vegetables or with lemon wedges and a side of my wonderful roasted tomato sauce.