Instructions:
1. Prepare the Cauliflower: Steam the cauliflower florets until fork-tender. Allow them to cool.
2. Make the Coating Mixture: In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
3. Set Up Dredging Station: In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
4. Coat the Cauliflower: Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well-coated.
5. Frying: Heat cooking oil in a pan over medium heat. Fry the cauliflower florets until golden brown on all sides, approximately 3-4 minutes per side.
6. Drain and Serve: Place the fried cauliflower cutlets on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.
Conclusion: Indulge in the crispy and flavorful goodness of these Vegan Cauliflower Cutlets, perfect for satisfying your cravings for a savory snack or appetizer. With a delightful combination of tender cauliflower and a crunchy breadcrumb coating, these cutlets are sure to impress vegans and non-vegans alike. Enjoy them warm, paired with your favorite dipping sauce, for a delicious and satisfying culinary experience.
Ingredients:
1 medium-sized cauliflower head, cut into florets
1 cup breadcrumbs (ensure they are vegan)
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup all-purpose flour (or chickpea flour for a gluten-free option)
1 cup plant-based milk (such as almond, soy, or oat milk)
2 tablespoons Dijon mustard
Cooking oil for frying.
Instructions:
Prepare the Cauliflower:
Steam the cauliflower florets until they are fork-tender. Allow them to cool.
Make the Coating Mixture:
In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
Set Up Dredging Station:
In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
Coat Cauliflower:
Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well coated.
Frying:
Heat cooking oil in a pan over medium heat.
Fry the cauliflower florets until they are golden brown on all sides. This should take about 3-4 minutes per side.
Drain and Serve:
Place the fried cauliflower cutlets on a paper towel to drain excess oil.
Serve warm with your favorite dipping sauce.
