Ingredients
For the Cauliflower:
1 kg cauliflower, cut into bite-sized florets
150 g panko breadcrumbs (for crunch)
100 g all-purpose flour
1 cup plant-based milk (such as almond or soy)
1 teaspoon dried Italian seasoning
A handful of fresh parsley, finely chopped
A pinch of fine sea salt
Freshly ground black pepper, to taste
For the Creamy Herb Sauce (Optional):
200 g dairy-free sour cream
100 g plain dairy-free yogurt
A handful of fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
A squeeze of fresh lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Cauliflower:
Wash the cauliflower florets thoroughly and pat them dry with a towel to remove excess moisture.
Coat the Cauliflower:
In a shallow dish, mix the all-purpose flour with salt and pepper.
Pour the plant-based milk into another dish.
In a third dish, combine the panko breadcrumbs, dried Italian seasoning, chopped parsley, salt, and pepper.
Dredge and Coat:
Dredge each cauliflower floret in the flour mixture, shaking off any excess.
Dip the floured florets into the plant-based milk, ensuring they are coated.
Finally, coat each floret generously with the panko breadcrumb mixture, pressing gently to adhere.
Bake:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
Drizzle with a bit of olive oil or spray with cooking spray for added crispiness.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender inside and crispy and golden brown outside.
Prepare the Sauce:
While the cauliflower is baking, prepare the creamy herb sauce by mixing dairy-free sour cream, dairy-free yogurt, chopped parsley, salt, pepper, and fresh lemon juice in a bowl. Adjust seasoning to taste.