Crispy Cauliflower Nuggets with Parmesan and Herbs

Clean the cauliflower and cut it into florets. Blend it in a food processor to a rice-like texture (do not turn it into a puree!).

Steam the ground cauliflower or quickly sauté it in a pan (without oil) for 5 minutes to evaporate excess moisture. Then wrap it in a clean kitchen towel and squeeze firmly to remove all the water. This is essential so the nuggets don't fall apart.

In a larger bowl, mix the squeezed cauliflower, eggs, Parmesan, almond flour, garlic, paprika, salt, pepper, and parsley. Let the mixture rest for 5 minutes so the ingredients bind together.

Preheat the oven to 200 °C. Line a baking sheet with baking paper.

Using your hands, shape small patties (nuggets). If desired, lightly coat them in breadcrumbs or cornmeal for extra crunch.

Place the nuggets on the baking sheet and drizzle them lightly with olive oil. Bake for 20–25 minutes, or until golden brown. Carefully flip them halfway through the baking time.