Ingredients (Serves 4)
- For the cauliflower:
- 1 medium cauliflower head, cut into bite-sized florets
- 3/4 cup all-purpose flour (or gluten-free flour for GF option)
- 1/2 cup plant-based milk (unsweetened almond, soy, or oat milk)
- 1/2 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the breadcrumb coating:
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 teaspoon nutritional yeast (optional, for cheesy flavor)
- 1/2 teaspoon Italian seasoning or dried herbs
- For the sauce (optional):
- 1/2 cup hot sauce (like Frank’s RedHot)
- 2 tablespoons maple syrup or agave nectar
Instructions
- Preheat the oven:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the batter:
- In a bowl, whisk together the flour, plant-based milk, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Coat the cauliflower:
- Dip each cauliflower floret into the batter, letting excess drip off, then coat it in the panko breadcrumb mixture. Place the coated florets on the prepared baking sheet.
- Bake the cauliflower:
- Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden and crispy.
- Optional sauce coating:
- If you want a saucy version, mix hot sauce and maple syrup in a small bowl. After the cauliflower is baked, toss the florets in the sauce and return to the oven for 5 minutes to set the glaze.
- Serve and enjoy:
- Serve immediately with vegan ranch, tahini dip, or your favorite sauce.
Nutritional Information (Per serving, approximate)
- Calories: 180 kcal (without sauce)
- Protein: 5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Sodium: 400 mg
- Vitamin C: 55 mg
- Calcium: 30 mg
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