Cauliflower Nuggets

Prepare the cauliflower:

1. If using frozen cauliflower rice, thaw completely and squeeze out excess moisture using a clean towel.
2. If using fresh cauliflower, bring a large pot of water to a boil. Chop a medium cauliflower into florets. Add the florets into the boiling water, and cook for 3-4 minutes, just until fork-tender. Drain well and pat dry with a towel to remove excess moisture. Transfer the cauliflower to a food processor and pulse 8-10 times until it resembles coarse rice. Do not over-process, or it will become too wet.
3. Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key to getting nuggets that are crispy, not soggy.

Make the nugget mixture:

1. In a large bowl, mix cauliflower rice, flour, garlic powder, smoked paprika, salt, and pepper. Stir well to combine.
2. If the mixture is too wet, add 1-2 tablespoons of flour or breadcrumbs to help bind. Use a tablespoon to form small nuggets, pressing them firmly to hold their shape.

Set up dredging stations and coat nuggets:

1. In one shallow bowl, beat the eggs. In another shallow bowl, mix breadcrumbs with Parmesan cheese (if using)
2. Dip each nugget into flour first, then into beaten eggs, and finally coat with the breadcrumb mixture. Press lightly to ensure even coating.

Cook the nuggets:

1. Heat oil in a large skillet over medium heat. Fry nuggets in batches for 2-3 minutes per side, or until golden brown and firm. Drain on paper towels.
2. Serve warm with your favorite dipping sauce.