Ingredients:

  • 1 medium-sized cauliflower head, cut into florets
  • 1 cup breadcrumbs (ensure they are vegan)
  • 1/2 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup all-purpose flour (or chickpea flour for a gluten-free option)
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons Dijon mustard
  • Cooking oil for frying

Instructions:

  1. Prepare the Cauliflower:
    • Steam the cauliflower florets until they are fork-tender. Allow them to cool.
  2. Make the Coating Mixture:
    • In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
  3. Set Up Dredging Station:
    • In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
  4. Coat Cauliflower:
    • Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well coated.
  5. Frying:
    • Heat cooking oil in a pan over medium heat.
    • Fry the cauliflower florets until they are golden brown on all sides. This should take about 3-4 minutes per side.
  6. Drain and Serve:
    • Place the fried cauliflower cutlets on a paper towel to drain excess oil.
    • Serve warm with your favorite dipping sauce.