Amazing Keto Cauliflower Nuggets (Gluten Free,Vegan,Low Carb)

Cauliflower is practically used for everything as a part of low carb cooking, and why not? It’s healthy, and tends to take on the flavor of whatever flavoring you add to a dish. It’s sort of like tofu, however by one means or another more adaptable.For the breading, I went with chickpea flour since it’s heavenly, and protein-rich, and protein-rich. The chickpea adds simply enough nuttiness to these vegetarian low carb cauliflower pieces to truly make them taste… well, nuggety.

It’s up to you.You can use whatever seasoning you want for this formula, I coincidentally chose buffalo wing sauce.
On the off chance that you need these to be vegan, make sure to check the label – a lot of wing sauces contain butter!
This recipe is actually low fat, and low calories, leaving plenty of opportunity for dipping these in some sort of ranch dressing situation.
While there are different flours that are lower in carbs, I truly love the nuttiness of the chickpea flour. Moreover, the protein content helps to keep it to form a batter pleasantly.

Yield: 1 batch cauliflower nuggets

Carbs per serving: 9.6g net

Protein per serving: 5g

Fiber per serving: 5g

Serving Size: 1/2 batch

Calories per serving: 80

Fat per serving: 1.1g


  • 2 cups cauliflower florets (try to make them uniform in size)
  • 1/4 cup chickpea flour (also called garbanzo bean flour)
  • 2 tbsp buffalo wing sauce
  • 1/4 cup water


  1. Preheat oven to 350F.
  2. Spread florets out in a single layer in a pan, and bake for about a half hour.
  3. In the last couple of minutes of preparing – combine together chickpea flour, sauce and water until a batter forms (it should be about the consistency of pancake batter).
  4. Carefully dip each floret into the batter (it’s easiest with a fork), and lay back on to the baking dish.
  5. Bake it for an additional half hour.
  6. Consume it and enjoy!