Plant-Based Cauliflower Cutlets
To make the cauliflower florets, you’ll need one medium-sized head of cauliflower.
Make sure the breadcrumbs are vegan before using 1 cup.
nutritious yeast, 1/2 cup
a teaspoon of garlic powder
one teaspoon of onion powder
thyme, dry, 1 teaspoon
Spoonful of paprika
Toss with salt and pepper.
Flour, either all-purpose or gluten-free chickpea flour, measuring 1 cup
1 cup of milk made from plants (almond, soy, oat, etc.)
2 tablespoons mustard from Dijon
Oil used in cooking and frying
Instructions:
Get the Cauliflower Ready:
Bring the cauliflower florets to a fork-tender consistency by steaming them. Soak them in cold water.
Whip Up the Coating Concoction:
All of the dry ingredients (garlic powder, onion powder, breadcrumbs, nutritional yeast, paprika, salt, pepper) should be mixed together in a bowl. Be sure to mix well.
Put the flour in one basin and set up the dredging station. Toss the vegan milk with the Dijon mustard in a separate dish.
Begin coating the cauliflower florets by dipping them into the flour mixture. Then, coat them with the milk and mustard combination. Lastly, coat them with the breadcrumb mixture. Make care to coat every floret well.
In a pan over medium heat, heat the cooking oil.
Cook the cauliflower florets in a skillet until they get a golden brown color. Approximate cooking time is 3 to 4 minutes on each side.
After frying the cauliflower cutlets, set them on a paper towel to soak up any leftover grease. Gently drain and serve.
Warm it up and top it with a sauce of your choice.
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