Vegan Gluten Free Chicken Nuggets

Allow the cauliflower to cool completely and pat dry any excess moisture.

Prepare the crumb coating by adding all of the coating ingredients to a mixing bowl, whisk until well combined. Set aside.

Drain the chickpeas, reserving the liquid (aquafaba) for later in the recipe.

Next, add the cooked cauliflower and remaining nugget ingredients to a high speed blender.

Blend for 2-3 minutes, scrape down the sides and blend again if you prefer a smoother texture.

Transfer the nugget mixture to a bowl, cover and refrigerate for at least 1-2 hours. The mixture will begin to thicken as it rests in the fridge.

Preheat oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.

Scoop 1½ tbsp of the nugget mixture into the crumb coating. Lightly coat in crumbs while shaping into a nugget shape, place on the baking sheet.

Repeat until all nuggets have been formed and coated. Mixture makes about 24 nuggets.

Next, dip each nugget into the aquafaba and then into the crumb coating again.

Repeat with remaining nuggets. Arrange the coated nuggets on the prepared baking tray without touching each other.

Lightly brush with oil or spray with spray oil before baking in the oven for 25-30 minutes. Alternatively cook the nuggets in an air fryer at 350 degrees F / 180 C for 15-20 minutes, times may vary based on machine used.

When cooked, serve immediately with your favorite dipping sauce.