Crispy Oven-Roasted Cauliflower Delight (Vegan)

Introduction:
Cauliflower, with its remarkable versatility, transforms beautifully when oven-roasted to crispy perfection. This vegan adaptation offers a delightful twist on a classic favorite, ensuring a satisfying crunch with every bite.

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:

  1. Preheat the Oven:
  • Preheat your oven to 400Ā°F (200Ā°C) and line a baking sheet with parchment paper.
  1. Prepare the Cauliflower:
  • Wash the cauliflower florets thoroughly and pat them dry with a towel to remove excess moisture.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. Serve:
  • Once the cauliflower florets are roasted to perfection, remove from the oven and let them cool slightly on the baking sheet.
  • Serve warm with the creamy herb sauce on the side for dipping.

Nutrition Information (per serving):

  • Calories: Approximately 250 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Sodium: 400mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 6g
  • Total Sugars: 4g
  • Protein: 10g

This vegan twist on crispy oven-roasted cauliflower offers a flavorful and satisfying dish that’s perfect as a main or a side. Enjoy the crunchy texture and herb-infused flavors guilt-free, making it an excellent addition to any plant-based meal repertoire.