Preheat the oven to 375F and grease a baking sheet with coconut oil.
In a medium saute pan, steam the cauliflower rice with the water, covered on medium-low heat. Steam the rice for about 7 minutes or until soft and translucent. Remove from heat and allow the rice to cool for 5 minutes.
Transfer the cauliflower rice to a large food processor. Pulse the food processor until the cauliflower rice becomes a puree.
Add in the cassava flour, pea protein, sea salt and cumin, and pulse again until the cauliflower mixture becomes a sticky dough. Set aside.
In a large bag or in a blender, smash or blend the Plant Snacks Sea Salt Cassava Root Chips into a a bread-crumb texture or a fine powder, whichever you prefer. Transfer the bread crumbs to a large bowl.
Use a spoon to scoop about 2 tablespoons of cauliflower dough and roll it with your hands into an nugget shape. Dip the nugget into the bread crumb bowl, coating both sides evenly. Place the nugget onto the baking sheet and repeat to make 20 nugget or until you’re finished with the dough.
Place the baking sheet into the oven to bake for 10 minutes. After 10 minutes, carefully flip each nugget onto the other side to continue browning for another 10 minutes.