ngredients:
- 1 medium-sized cauliflower head, cut into florets
- 1 cup all-purpose flour (you can also use chickpea flour for a gluten-free option)
- 1 cup plant-based milk (such as almond, soy, or oat milk)
- 1 cup breadcrumbs (you can use panko breadcrumbs for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Your favorite dipping sauce (such as barbecue sauce, vegan ranch, or sweet chili sauce)
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the batter: In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In another shallow bowl, pour the plant-based milk.
- Coat the cauliflower: Dip each cauliflower floret into the flour mixture, shaking off any excess. Then dip it into the plant-based milk, allowing any excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere. Place the coated cauliflower onto the prepared baking sheet, leaving some space between each floret.
- Bake: Once all the cauliflower florets are coated and on the baking sheet, bake them in the preheated oven for 20-25 minutes, or until golden brown and crispy. You may want to flip them halfway through the baking time for even crispiness.
- Serve: Once the cauliflower “chicken” is golden and crispy, remove it from the oven and let it cool for a few minutes. Serve it with your favorite dipping sauce and enjoy!
