• Boil water in pot that fits a steaming basket.
• Place florets in steaming basket and once water boiling in pot, place basket covered over pot.
• Steam florets for 8-12, till knife slides through a thicker floret easily. (check every minute after 8)
• While the florets are steaming prep and gather breadcrumbs through garlic in a large mixing bowl and combine.
• 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)
• Preheat oven to 400 degrees or griddle at 325-350 degrees at this time (baking and skillet/griddle cooking directions below)
• Scoop out chopped up florets onto clean kitchen towel and squeeze out excess liquid into sink.
• Once all florets chopped in processor and squeezed out add to large mixing bowl with seasoning mix and combine well.
• Add whisked egg to mixture and combine once more.
• 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)

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

Pan/Griddle Fry Directions

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