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Portions:

Breaded Cauliflower

Prep time: 35 min | Total time: 35 min |

Conservation: 4 days |

Portions:

Allergens:

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the placeholder:

2 heads of cauliflower (about 2 kg in total)
3/4 cup white wheat flour (see notes)
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper (or to preference)
3/4 cup oat milk
2 cups breadcrumbs (ideally panko)

Procedure

SHOULD CHANGE THE WORDINGS!!!!!

Preheat oven to 220°C (425°F).

Wash and cut the heads of cauliflower into bite-sized florets.

In a large bowl, mix flour, spices, salt and pepper.

Gradually whisk in plant milk until you get a smooth batter.

Add the cauliflower to the batter and toss until they are fully coated.

In a shallow bowl, start with mixing 1 cup of breadcrumbs with a pinch of salt and pepper. Add more breadcrumbs as needed.

Take each battered floret and dip it into the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick well.

Bake for 30-35 minutes, flipping halfway.

Serve hot with your favorite dipping sauce!

Nutritional Information (per portion)

Calories: 396
Carbohydrates: 75 g
Protein: 16 g
Fat: 5 g
Iron: 4.9 mg
Calcium: 156.0 mg

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