Goodbye processed nuggets. Hello veggies for picky eaters.
Having been around my fair share of kiddos, I’ve found that even the pickiest eaters seem to like “nuggets”. They are an American kid food staple. Unfortunately, most of these nuggets are highly processed, and have very little nutritional value.
Why feed our kids food empty of nutrition? I like that you can make these for dinner and recruit your little ones to help shape or bread the nuggets. In addition, they are perfect for the lunchbox since they are just fine at room temperature. If you need more lunchbox ideas, click here. We’ll email you some.
Today I am going to be sharing a recipe for nuggets with you. I apologize in advance for them not being shaped like dinosaurs, but instead they are packed full of veggies and fresh ingredients. I used a cookie scoop to shape them but you could easily make them with your hands.
To make them, you start with ½ large cauliflower and 1 broccoli crown.
Boil your cauliflower and broccoli together, until they are cooked and soft (about 10 minutes).
Remove from water and rinse in cold water to stop the cooking process.
Place cauliflower and broccoli inside a food processor and process for a minute or two, until it’s thoroughly combined.
Add eggs, breadcrumbs, Parmesan cheese and seasoning to the veggie mixture. Process a few pulses until evenly combined. If veggie paste is too sticky, add additional bread crumbs. This will vary based on the size of your broccoli and cauliflower heads.
Using a cookie scoop (you can use a 1 or 2 Tablespoon cookie scoop, depending on how big you want your nuggets to be), place veggie nugget scoops onto a parchment line baking sheet.
Bake for about 15 minutes, or until golden brown.
Once they are cooked, they look like little macaroons. My kids liked to dip theirs in marinara sauce.
These also freeze very well. All you do is place uncooked nugget scoops onto a baking sheet, and place them in the freezer. Once they are frozen, you can store them in a gallon freezer bag. On busy nights, pull them out of the freezer, preheat oven, and bake an additional 2-3 minutes. These veggie nuggets are great to send in your child’s lunch.
- 1½ cups cauliflower
- 2 cups broccoli florets
- 3 eggs
- ¾ cup bread crumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Preheat oven to 375°F.
- In the microwave, lightly
steamveggies. Or, boil your cauliflower and broccoli until they are cooked and still slightly crispy. Remove from water and rise in cold water to stop cooking process.
- Place cauliflower and broccoli florets inside a food processor. Process for a minute or two until it's thoroughly combined.
- Add eggs, breadcrumbs, Parmesan cheese and seasoning to
veggiemixture. Process a few pulses until evenly combined. If veggiepaste is too sticky, add additional bread crumbs. This will vary based on the size of your broccoli and cauliflower heads.
- Using a cookie scoop, place veggie nugget scoops onto a parchment lined baking sheet. Bake for about 15 minutes until golden brown.
To freeze: Place uncooked nugget scoops on a baking sheet. Once frozen, transfer to a freezer bag. To bake again, preheat <g class="gr_ gr_100 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="100" data-gr-id="100">oven</g> and add 2-3 minutes to baking time.