Vegan Cauliflower
Introduction: Savor the delectable flavors of our Crispy Vegan Cauliflower “Chicken” recipe, a mouthwatering dish that combines the goodness of cauliflower with the irresistible crunch of breadcrumbs and a tangy buffalo sauce. Whether you’re hosting a gathering with friends or simply craving a satisfying snack, these cauliflower bites are sure to impress with their flavorful coating and tender texture. Join us on a culinary adventure as we explore the step-by-step process of creating this vegan delight.
Recipe Details:
- Servings: 4 servings
- Serving Size: 1/4 of the cauliflower “chicken”
Ingredients:
Prepare to tantalize your taste buds with the following ingredients:
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup unsweetened almond milk or other plant-based milk
- 1 cup all-purpose flour or chickpea flour for a gluten-free option
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Coating:
- 1 cup breadcrumbs (use gluten-free breadcrumbs if desired)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup melted vegan butter or margarine
- 1 tablespoon maple syrup or agave nectar (optional, for a touch of sweetness)
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for baking.
- Prepare Cauliflower Batter: In a mixing bowl, combine the almond milk, all-purpose flour (or chickpea flour for a gluten-free option), garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until a smooth batter forms, ensuring all ingredients are well incorporated.
- Prepare Coating Mixture: In another bowl, mix the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper for the coating, creating a flavorful blend to coat the cauliflower florets.
- Coat Cauliflower Florets: Dip each cauliflower floret into the batter, allowing excess batter to drip off. Then, coat the floret in the breadcrumb mixture, pressing gently to ensure the coating adheres evenly.
- Bake Cauliflower: Arrange the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for approximately 20-25 minutes, or until the cauliflower is tender and the coating is golden and crispy, achieving the perfect texture for your “chicken” bites.
- Prepare Sauce: While the cauliflower is baking, prepare the sauce by mixing the hot sauce, melted vegan butter, maple syrup or agave nectar (if using), and apple cider vinegar in a bowl, creating a flavorful and tangy buffalo sauce.
- Coat Baked Cauliflower: Once the cauliflower is done baking, remove it from the oven and gently toss the baked florets in the sauce until well coated, ensuring each piece is infused with the bold flavors of the buffalo sauce.
- Return to Oven: Return the sauced cauliflower to the baking sheet and bake for an additional 10-15 minutes, allowing the sauce to caramelize slightly and enhance the overall flavor profile of the dish.
Nutritional Facts:
- Calories: ~300
- Total Fat: ~10g
- Saturated Fat: ~2g
- Cholesterol: 0mg
- Sodium: ~1200mg
- Total Carbohydrates: ~48g
- Dietary Fiber: ~6g
- Sugars: ~6g
- Protein: ~7g
Conclusion: In conclusion, our Crispy Vegan Cauliflower “Chicken” recipe is a testament to the versatility and creativity of plant-based cooking. With its crunchy exterior, tender interior, and bold buffalo flavor, this dish is sure to satisfy your cravings and impress your guests. So, why wait? Gather your ingredients, follow our simple steps, and treat yourself to a delightful culinary experience that’s both satisfying and guilt-free. Bon appétit!
Vegan Cauliflower ” Recipe:
Ingredients:
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup unsweetened almond milk or other plant-based milk
- 1 cup all-purpose flour or chickpea flour for a gluten-free option
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Coating:
- 1 cup breadcrumbs (use gluten-free breadcrumbs if desired)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup melted vegan butter or margarine
- 1 tablespoon maple syrup or agave nectar (optional, for a touch of sweetness)
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond milk, all-purpose flour (or chickpea flour), garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until you have a smooth batter.
- In another bowl, mix the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper for the coating.
- Dip each cauliflower floret into the batter, allowing excess batter to drip off. Then coat the floret in the breadcrumb mixture, pressing gently to adhere the coating.
- Place the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for about 20-25 minutes, or until the cauliflower is tender and the coating is golden and crispy.
- While the cauliflower is baking, prepare the sauce by mixing the hot sauce, melted vegan butter, maple syrup or agave nectar (if using), and apple cider vinegar in a bowl.
- Once the cauliflower is done baking, remove it from the oven and gently toss the baked florets in the sauce until well coated.
- Return the sauced cauliflower to the baking sheet and bake for an additional 10-15 minutes, until the sauce is slightly caramelized.
Nutrition Facts:
- Servings: 4 servings
- Serving Size: 1/4 of the cauliflower “chicken”
Per Serving:
- Calories: ~300
- Total Fat: ~10g
- Saturated Fat: ~2g
- Cholesterol: 0mg
- Sodium: ~1200mg
- Total Carbohydrates: ~48g
- Dietary Fiber: ~6g
- Sugars: ~6g
- Protein: ~7g