Pork Scratching Cauliflower Nuggets


No matter how old they are, when they arrive home from school they are always ravenous, even if they have enjoyed a big healthy lunchbox packed with yummy goodies.  My girls will arrive home, drop their bags, maybe if we are lucky we will get a kiss, then they head straight off to forage in the fridge.  On an average day the snacks will comprise of fruit, cheese, ham, nuts or something leftover from a photoshoot, but the ultimate treat is to arrive home to something freshly prepared.  I must add, I’m not Supermom and neither do I expect anyone else to be, this does not happen on a regular basis in my home, but there are occasions when the fridge needs a good clean out or the bug bites after reading a foodie magazine.

These cauli-nuggets are not 100% paleo as they do contain cheese, it is needed to add flavour and bind everything together because when melted mozzarella sets it could hang wallpaper!  They can be made either in a nugget size for little hands or slightly bigger and served as a base for a burger patty instead of a bun, either way I think the whole family from the youngest to the oldest will be very happy with them.


The ingredients are really simple, just make sure that the pork crackling is good quality and gluten free


Crumble or blend the pork scratching into crumbs


This is a brilliant trick to make protein rich paleo breadcrumbs


Chunky chop the cauliflower 


Using the S blade on a food processor, pulse it a few times to create “rice’, it can also be bought in a bag as many larger supermarkets are now selling it prepared (to be honest, it is was easier to buy it bought, but is also more expensive)


Transfer 3 cups of cauliflower into a bowl, cover and microwave for 3-4 min on high.  


Chunky chop the onion 


And then also give it a good blitzin’


Add the rest of the ingredients and pulse for a second or two, that is all it will need, anything more and it will turn into caulimash….


Using a tablespoon to measure, roll into oval shaped balls, similar to rugby balls


I can’t say my rugby balls are that good, but you get the idea?


Using a fork gently flatten them, just ever so slightly….they are now starting to resemble those dreadful MacDonalds nuggets…just much healthier!


Bake until they turn a gorgeous golden brown and are beautiful and crispy, remove from the oven and leave to cool slightly


They may be stuck so best to use a palette knife or dinner knife to get right underneath and carefully lift them off (this is the reason why they must be left to cool slightly).  

They can be easily reheated either in the oven or microwave, which does mean that they can be prepared earlier in the day and warmed up when hunger strikes, especially if you have little tots who suddenly start to scream for food…



Please leave a comment to say hello or let me know if you make any changes to the ingredients or recipe.  I love hearing from everyone and having feedback, it’s what keeps me going!

xx Donna


Pork Scratching and Cauliflower Nuggets
Yields 26
Write a review
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
  1. 1 med-large cauliflower (or 3 cups of prepared cauliflower "rice")
  2. 75-100g gluten free pork scratching
  3. 1 organic egg
  4. 1 onion
  5. 1/2 cup grated mozzarella cheese
  6. pinch of salt and pepper
  1. Preheat the oven to 180ºC
  2. Prepare an oven tray with either a silicon mat or use a non stick baking tray (they are sticky buggers, so you will need ensure that precaution is taken)
  3. Either chop or using a blender, crumb the pork scratching
  4. Chunky chop the cauliflower then blitz in a food processor to make "rice"
  5. Measure 3 cups of cauliflower into a glass bowl, cover and microwave on high for 3-4min - leave to cool (best to turn it regularly to allow the steam to escape)
  6. Roughly chop up the onion, then using the food processor, pulse it until well chopped, scrape down the sides of the bowl.
  7. Add the cooled cauliflower, egg, cheese, pork crumbs and salt and pepper.
  8. Pulse in 2 second intervals - ensuring not to over process it - once or twice is all that is needed.
  9. Using a Tbsp measuring spoon, scoop out and roll into oval shaped balls and line them up on the baking tray.
  10. With the back of a fork add a few ridges for texture.
  11. Bake for 30min
  12. If they are not a deep golden colour, then turn on the grill and give them an extra few minutes.
  13. Remove from the oven and leave to cool - very important otherwise they will break
  14. Once they have cooled slightly, use a dinner knife or palette knife (nothing sharp), gently lift them off the mat.
  1. Serve with mayo or tomato sauce.
Eighty 20 Nutrition


About Donna

2 thoughts on “Pork Scratching Cauliflower Nuggets

    1. Hi Helen, I’m not sure if someone has started making it there yet (if not, a great business venture!!) There are loads of recipes online to make them at home, I would make up a big batch and freeze it both for snacking and from crumbing as it really is a fabulous high protein snack to have. The pork skin can be bought from a good butcher and is reasonable inexpensive. xx D

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.