1. Boil water in pot that fits a steaming basket.
2. Place florets in steaming basket and once water boiling in pot, place basket covered over pot.
3. Steam florets for 8-12, till knife slides through a thicker floret easily. (check every minute after 8)
4. While the florets are steaming prep and gather breadcrumbs through garlic in a large mixing bowl and combine.
5. Once florets are done, remove basket from pot and set aside to cool slightly. After about 5-10 minutes add florets to food processor with “S” blade in 2 or 3 batches to quick pulse florets til mostly chopped, but not too fine. (4-5 pulses should do)
6. Preheat oven to 400 degrees or griddle at 325-350 degrees at this time (baking and skillet/griddle cooking directions below)
7. Scoop out chopped up florets onto clean kitchen towel and squeeze out excess liquid into sink.
8. Once all florets chopped in processor and squeezed out add to large mixing bowl with seasoning mix and combine well.
9. Add whisked egg to mixture and combine once more.
10. Using an approximate heaping tablespoon, form nugget sized rounds, about 2″ in diameter and 1/2″ thick at the most.

Baking Directions (They will not brown as much this way, as shown in picture, but it’s a matter of preference)

1. Place nuggets on parchment paper lined baking sheet about an inch apart
2. Bake for 16 mins, flipping over half way through

Pan/Griddle Fry Directions

1. Place nuggets on pan just coated lightly with olive oil (I drizzle oil or griddle and spread throughout carefully with bunched paper towel)
2. Cook till lightly brown, about 8 minutes, then flip and brown other side
3. Keep cooked nuggets warm in 170 degree oven or on a plate covered with clean kitchen towel till ready to serve.