Vegan Panko Cauliflower Bites for Environment911.org
February 2022
If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.
If you wanted you could also coat them in the hot sauce of your choice once they’re baked.
Vegans and non-vegans alike will love this snack!
Serves 4-6
INGREDIENTS:
- 1 medium to large head of cauliflower, cut into bite-sized pieces
- 1 small head of garlic
- 1 cup panko breadcrumbs
- 1/2 cup vegan parmesan (or nutritional yeast)
- 1 cup non-dairy milk
- all-purpose flour (approx. 1 cup)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika (optional, more if you want more heat)
- zest of one small lemon
- juice of one small lemon
- 1/4 cup vegan buttermilk (see how to make it here)
- 1/4 cup of vegan yogurt (plain) or mayo
- finely chopped parsley and/or chives (approx. 1 tbsp)
- salt and pepper
- paprika and/or hot sauce (optional)
INSTRUCTIONS:
To save time roast the head of garlic ahead of time (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well!
Preheat oven to 450.
Place an OVEN-PROOF, non-stick, cooling/wire rack on a baking sheet.
In one shallow bowl, add the cup of non-dairy milk and whisk in the all-purpose flour. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest until thoroughly mixed.
Dunk the cauliflower florets in the non-dairy milk/flour and then dredge them in the panko mixture, and put them on the baking sheet (you may want to spray it down with cooking spray for extra non-stickness.
Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some oven may cook them faster than others.
While this is baking, make the sauce by combining the roasted garlic, lemon juice, 'buttermilk', yogurt (or mayo), parsley or chives, optional hot sauce/paprika, and salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed.
Pour into a small bowl for dunking once blended.
Plate the cauliflower on a serving tray with the sauce, and serve hot!