Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Chop the cauliflower into small pieces, about 1-2 cm, to ensure even pulsing and mixing.
Place the cauliflower pieces into a food processor and pulse until they resemble coarse crumbs—just a few quick pulses, about 15-20 seconds. Transfer the pulsed cauliflower to a large mixing bowl.
Add the beaten egg, garlic powder, paprika, cayenne pepper (if using), chopped parsley, and grated cheese to the cauliflower. Mix everything thoroughly until well combined; this will help everything stick together nicely.
In a small bowl, toast the panko breadcrumbs lightly in a dry skillet until golden and crispy, then set aside.
Form the cauliflower mixture into small nuggets, about 2-3 cm each, pressing firmly to ensure they hold their shape. Roll each nugget gently in the toasted breadcrumbs, pressing slightly to coat evenly.
Arrange the coated nuggets on the prepared baking sheet, leaving space between each. Spray lightly with olive oil for extra crispness and golden color.
Bake in the preheated oven for 20-25 minutes, flipping or rotating halfway through, until the nuggets are golden brown and crispy on the outside. The aroma should be toasted and inviting.
Remove the nuggets from the oven and let them rest for 5 minutes. This helps the crust set and prevents them from crumbling when served.
Serve the veggie nuggets warm with your favorite dipping sauce—ketchup, spicy mayo, or yogurt-based dips work beautifully. Enjoy their satisfying crunch and tender interior.
