Cauliflower and Cheese Nuggets

First, wash the cauliflower and break it into florets, then place them in a larger pot, cover with water, and bring to a boil. Then reduce the heat to medium and cook the cauliflower for 15–20 minutes until soft. Meanwhile, finely grate the Edam cheese. Once the cauliflower is cooked, drain it and let it cool and dry out a bit, which will take about 2 hours (this is why it's ideal to prepare the cauliflower the day before).

Place the dried cauliflower in a bowl, crack an egg into it, and mash the contents of the bowl until smooth. Then mix in the corn breadcrumbs, grated Edam cheese, oregano, and salt to taste. Place the bowl in the refrigerator and start preheating the oven to 200 °C.

Once the oven is heated, line a baking sheet with parchment paper and take the bowl with the cauliflower mixture out of the refrigerator. Form circles or any other desired shapes from the mixture onto the lined baking sheet, about 0.5–1 cm high. Once all the mixture is used, place the baking sheet in the oven and bake the nuggets until golden for 15–20 minutes at 190–200 °C.