Cauliflower Nuggets - Easy, Quick Appetizer Recipe

Photo: Courtesy of Erin Phraner.

Cauliflower, once snubbed for its tastelessness and — ahem — acoustic aftermath, is now the wholesome, workhorse ingredient behind the Internet’s most passed-around makeover recipes: cauliflower pizza crust, low-calorie alfredo sauce, and even macaroni and cheese.

So, we decided to try our hand at another cruciferous trend: cauliflower nuggets. Unlike other recipes that batter and deep-fry the bite-size florets, we’ve roasted ours for an even easier (and healthier) snack. Short on time? Start with a bag of microwave-in-bag cauliflower and skip right to step three.

Dunk these nuggets with one of our three-ingredient dipping sauces — they could not be easier to make!

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No-Fry Cauliflower Nuggets With Three Dipping Sauces
Serves: 4

Ingredients
1 head cauliflower, cut into small florets (about 8 cups)
3 tbsp extra-virgin olive oil
3/4 tsp salt
2 tbsp mayonnaise
1/2 cup Italian-style breadcrumbs

Directions
1. Preheat the oven to 450˚F.
2. Toss the cauliflower, olive oil, and 1/2 teaspoon salt on a foil-lined baking sheet until evenly coated. Roast for six minutes or until just tender.
3. Remove the baking sheet from the oven. Brush the cauliflower with the mayonnaise. Sprinkle with the breadcrumbs and the remaining 1/4 teaspoon salt. Roast seven minutes or until toasted and crisp.
4. Transfer cauliflower to a serving plate. Top with any leftover breadcrumbs on the baking sheet. Serve immediately.

Click ahead for the delicious dip recipes.

Photo: Courtesy of Erin Phraner.

Beer-Cheese Dipping Sauce
1/2 cup lager-style beer
2 cups shredded sharp cheddar cheese
2 tsp Dijon mustard

In a microwave-safe bowl, microwave the beer on high for two minutes or until boiling. Whisk in the cheddar, mustard, and 1/4 teaspoon salt until almost melted. Microwave in 30-second intervals, whisking, until totally melted. (Reheat in the microwave, as needed.)

Spicy Soy Dipping Sauce
1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 tbsp Sriracha

Whisk the vinegar, soy sauce, and Sriracha together in a small bowl.

Italian Herb Dipping Sauce
1/3 cup packed parsley leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large clove garlic, smashed

Puree the parsley, olive oil, and garlic with a generous pinch of salt and small bits of parsley in a blender until smooth. Transfer to a small bowl.

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