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):
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