Line a baking sheet with parchment paper and prepare your tools: a food processor or blender, a mixing bowl, and a small bowl for coating.
Finely chop or pulse the cauliflower and optional vegetables until they're small and uniform, about 3-4 minutes in the food processor. The mixture should resemble coarse crumbs.
Steam or microwave the chopped vegetables just until tender, about 3-4 minutes, then let them cool slightly to handle comfortably.
Transfer the cooled vegetables to a bowl and pulse a few more times to finely mince, leaving some texture for a hearty bite.
In a large mixing bowl, combine the minced vegetables with breadcrumbs, smoked paprika, and beaten egg (or flaxseed mixture). Mix thoroughly until all ingredients are evenly incorporated and the mixture feels cohesive.
Chill the mixture in the fridge for about 10 minutes; this helps it firm up and makes shaping easier.
Preheat your oven to 200°C (392°F). Scoop about 1-2 tablespoons of mixture, then gently shape into small, compact nuggets or patties with your hands. Place them evenly spaced on the prepared baking sheet.
Spread the remaining breadcrumbs in the small bowl. Lightly spray each nugget with olive oil spray to help achieve a crispy exterior.
Bake the nuggets in the oven for about 18-20 minutes, flipping them gently halfway through. They should turn golden brown and develop a crackly, crispy crust with a smoky aroma filling the kitchen.
Remove the nuggets from the oven once they’re crisp and golden, and let them rest for 2-3 minutes on the baking sheet. This helps set their shape and enhances their crunch.
Serve the smoky veggie nuggets warm, with your favorite dipping sauces. They’re crispy on the outside, tender inside, with a smoky depth that makes them a fun, healthy snack or meal.
