These Kosher for Passover and Gluten-free best fried cauliflower nuggets with eggs, and potato starch are a truly delicious and easy, non-dairy and vegetarian veggie bites recipe.
Cauliflower is incredibly versatile—enjoy it raw, roasted, air-fried, mashed, puréed, or baked into patties and casseroles.
Delicious baked casserole/pie.
USDA – Cauliflower grades and standards
How do you store cauliflower?
In the fridge – It’s best to keep it whole.
Even if you have it for 2 weeks in the fridge, in which case, the tops of the curds might start to get dark, just cut those areas off, as well as any less fresh areas near the stem.
In the Freezer –
Cut into florets or leave whole and freeze in an airtight container. It can keep for months. Defrost by boiling, baking at medium heat, or steaming. Once frozen, it’s best used cooked—not raw in salads.
Instructions for preparing these best fried cauliflower nuggets –
Just follow the images and descriptions beneath each one. It’s very simple. Ingredient ratio appears in the recipe below.
Good luck and enjoy!
Best Fried Cauliflower Nuggets
Easy and delicious Best Fried Cauliflower Nuggets recipe is also Kosher for Passover and gluten-free.
Ingredients
- 1 medium fresh whole cauliflower
- 4 tablespoons potato starch 1.50 oz. (40 g)
- 1/2 cup tap water 3.4 fluid oz. (100 mL)
- 2 medium eggs
- 1/2 teaspoon kosher salt
Parboiling Cauliflower
- boiling water to cover cauliflower in pot
- 1 teaspoon table salt
Skillet
- 4 tablespoons oil for skillet (oil is according to your preference).
Instructions
Parboiling Whole Cauliflower
- After salted water in pot comes to a boil, parboil cauliflower with florets facing down for 13 to 14 minutes. Rinse in cold water.
- Lift pot to above the sink and pour out at least half of the water to make removing the whole cauliflower from the pot easier.
- Place on clean towel to cool a bit. Cut out center stem and leaves.
- Cut off floret bunches (2 to 3 inches in diameter) and place on paper towels to absorb some of the water..
Roux in Bowl
- Gradually pour water onto potato starch and mix well to prepare liquid roux.
- Mix in salt and eggs.
- Dip floret bunches in the roux, scraping each one against the side of the bowl to rid of excess dripping batter.
- Fry florets oil - a few minutes on each side, until brown (to your liking).
- Place fried florets on serving dish, or onto paper towels.
Notes
Nutrition Information
Yield
3Serving Size
4Amount Per Serving Calories 366Total Fat 24gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 19gCholesterol 109mgSodium 1040mgCarbohydrates 31gFiber 12gSugar 10gProtein 13g
Nutrition values are estimated.