200 g dairy-free sour cream
100 g plain dairy-free yogurt
A handful of fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
A squeeze of fresh lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 400Ā°F (200Ā°C) and line a baking sheet with parchment paper.
Prepare the Cauliflower:
Wash the cauliflower florets thoroughly and pat them dry with a towel to remove excess moisture.
Coat the Cauliflower:
In a shallow dish, mix the all-purpose flour with salt and pepper.
Pour the plant-based milk into another dish.
In a third dish, combine the panko breadcrumbs, dried Italian seasoning, chopped parsley, salt, and pepper.
Dredge and Coat:
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