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What you need:
Speaking about Cauliflowers:
1 big head of cauliflower, peeled and chopped into florets
Regarding the Coating Cocktail:
Vegan breadcrumbs, measuring 1 cup
nutritious yeast, 1/2 cup
1/8 teaspoon of garlic herb
1/4 teaspoon of onion powder
thyme, dry, 1 teaspoon
Spoonful of paprika
Toss with salt and pepper.
While Dredging:
Flour, either all-purpose or gluten-free chickpea flour, measuring 1 cup
Almond, soy, or oat milk, or any plant-based alternative, 1 cup
Dijon mustard, 2 teaspoons
How to Fry:
Oil for cooking Directions:
First, get the cauliflower ready by steaming the florets until they're soft to the touch. After that, let them cool.
2. Begin by gathering the coating ingredients. In a bowl, mix together the nutritional yeast, breadcrumbs, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Be sure to mix well.
Put the flour in one basin and set up the dredging station. Combine the soy milk and Dijon mustard in a separate dish.
Fourth, Coat the Cauliflower: Coat each floret of cauliflower by dipping it in flour, then in the milk and mustard mixture, and lastly in the breadcrumb mixture. Make careful to coat each floret well.
Fifth, fry the food by heating oil in a skillet over medium heat. Cook the cauliflower florets in a pan until they become a golden brown, about 3 to 4 minutes each side.
The sixth step is to drain the fried cauliflower cutlets on a paper towel so the excess oil may be drained before serving. Garnish with a dipping sauce of your choice and serve hot.
Continued on next page
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