Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream

/Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream

Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream

Today I show you how to make Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream.

These are the ultimate in healthy junk food… quick, easy and delicious!

Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream
Servings Prep Time
2people 5mins
Cook Time
Votes: 8
Rating: 4.75
You:
Rate this recipe!
30mins
Print Recipe
Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream
Servings Prep Time
2people 5mins
Cook Time
Votes: 8
Rating: 4.75
You:
Rate this recipe!
30mins
Print Recipe
Schnitzel Style Cauliflower Nuggets with Dijon Cashew Sour Cream
Ingredients
Servings: people Units:
Instructions
  1. Mix the ground flax seeds with the water in a bowl or jug. Set aside while you clean and cut (break) the cauliflower into bite sized pieces.
  2. In a large mixing bowl, combine the flax gel (vegan egg mix) with the cauliflower pieces and massage through with your fingers so that the gel mixture gets into all of the nooks and crannies of the cauliflower.
  3. Preheat oven to 200C/400F.
  4. Next, place the remaining ingredients into a large zip lock bag and shake to combine well.
  5. Place cauliflower into the bag and shake around until well coated. Do this in batches and don't overcrowd the bag. You want to make sure that each piece is well coated. Any remaining coating mixture can be placed in the freezer until you are ready to use it to make more of these delicious cauliflower nuggets 🙂
  6. Place all of the coated nuggets onto a large baking tray lined with non-stick parchment paper.
  7. Bake in oven for 15 - 20 minutes. Turn, and bake again for a further 15 to 20 minutes until you reach your desired level of brownness. (I baked mine for 17 minutes, turned and then put them in for another 15 minutes).
  8. While your nuggets are baking, place all of your cashew sour cream ingredients in a small blender and blend until smooth and creamy (about 1 to 2 minutes).
  9. Dip your schnitzel style cauliflower nuggets into your dijon cashew sour cream and prepare to possibly eat the whole lot on your own 😉
Recipe Notes

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

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By |2016-01-28T11:29:38+00:00November 28th, 2015|Recipe, Videos|12 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

12 Comments

  1. Beverley November 28, 2015 at 10:32 pm - Reply

    The best part of the recipe is Anja’s clear delight in “eating” the food!

    • Anja November 30, 2015 at 11:29 am - Reply

      lol … yes, I do loooove my food!!!

  2. Glynis December 3, 2015 at 3:12 pm - Reply

    Hi Anja, I made these nuggets for tea today with sate sauce and salad on the side. I made a double batch of the crumb coating so I had extra to freeze for later use. I used ½ breadcrumbs ½ oatbran and added some nigella seeds to the mix which was very good. Thank you again for sharing your great recipes.

    • Anja December 9, 2015 at 5:21 pm - Reply

      So glad you made it Glynis and that you enjoyed the recipe 🙂

  3. Dave February 15, 2016 at 5:23 pm - Reply

    I made this and it’s fantastic. I used the method for broccoli also and it works well with that too.

    • Anja February 18, 2016 at 12:15 pm - Reply

      Fantastic! So glad you made it Dave 🙂

  4. rania March 1, 2017 at 5:59 pm - Reply

    hi
    thank you so much for all these recipes, am gonna try to make it today but i have a question what i can use instead of the breadcrumbs as i can’t eat flour wheat or barley . do u think i can use quinoa ?
    thank you

    • Anja May 18, 2017 at 7:06 pm - Reply

      Crushed up corn flakes or almond meal might be a good substitute!

  5. Moira March 24, 2017 at 4:41 am - Reply

    Ohh yes super delicious!!!!! Another great recipe Anja, thank you. As I lose pound after pound week after week, SLOW but still getting rid of it all on a plant based oil and sugar free diet.
    This was so easy to make too. I’ll make it and take it on road trips too.

    • Anja May 18, 2017 at 4:58 pm - Reply

      Fantastic Moira! Well done on your weight loss journey and road to healthy eating 🙂

  6. Renata June 28, 2017 at 6:00 pm - Reply

    What can you suggest to Sub for cashews?. Love your inventive recipes Anja

    • Anja August 1, 2017 at 11:46 am - Reply

      Other nuts, sunflower seeds or white beans.

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