Low Carb Cauliflower Veggie Nuggets (Paleo, Keto, Dairy Free)

Preheat the oven to 400 F and line a baking sheet with parchment paper that’s very lightly greased with coconut oil Using a cheese cloth or paper towels, squeeze the excess water from the cauliflower rice Pour the cauliflower rice in a bowl along with the coconut flour, baking soda, seasonings, and coconut oil.

Stir to combine.

Stir in the eggs (see below for gelatin egg instructions) and mix well Immediately begin forming the mixture into lightly flattened nuggets (you’ll have 7-8 nuggets) and place them on the baking sheet Bake the nuggets for 15 minutes, and very carefully flip them.

After flipped, bake for another 5-8 minutes or until golden brown (AIP version may need more time) Remove from the oven and allow to cool Serve with guacamole, cilantro avocado lime sauce , or another dip NOTES *For AIP, sub the 2 eggs for 2 gelatin eggs.

Here are the instructions – FIRST, Add 1/2 cup of water to a small sauce pot and slowly pour over 2 tbsp gelatin.

You don’t want any clumps, so lightly mix if needed.

Allow the mixture to rest and bloom over 2-3 minutes.

Place the pot on the stove and turn in on low heat.

Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.

NEXT, Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy.

If it’s too watery, the nuggets will not work.

Add the gelatin egg to the mixture immediately and mix to combine