Cauliflower and Cheese Nuggets | Healthy and Crispy Lunch

First, wash the cauliflower, separate it into florets, then place it in a large pot. Pour water over it and bring it to a boil. Then reduce the heat and cook the cauliflower for 15-20 minutes until tender. Meanwhile, finely grate the Edam cheese. Once the cauliflower is cooked, drain it and let it cool and dry out a bit (this takes about 2 hours, so it's worth preparing the cauliflower even a day in advance).

Place the dried cauliflower in a bowl, add the egg, and mash until smooth. Then mix in the corn breadcrumbs, grated Edam cheese, oregano, and salt to taste. Place the bowl in the refrigerator and start preheating the oven to 200 °C.

Once the oven is preheated, line a baking tray with parchment paper and take the cauliflower mixture out of the refrigerator. Form it into discs or any desired shapes on the baking tray, about 0.5-1 cm thick. Bake the nuggets until golden brown for 15-20 minutes at 190-200 °C.