Dredge each cauliflower floret in the flour mixture, shaking off any excess.
Dip the floured florets into the plant-based milk, ensuring they are coated.
Finally, coat each floret generously with the panko breadcrumb mixture, pressing gently to adhere.
Bake:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
Drizzle with a bit of olive oil or spray with cooking spray for added crispiness.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender inside and crispy and golden brown outside.
Prepare the Sauce:
While the cauliflower is baking, prepare the creamy herb sauce by mixing dairy-free sour cream, dairy-free yogurt, chopped parsley, salt, pepper, and fresh lemon juice in a bowl. Adjust seasoning to taste.
Serve:
Once the cauliflower florets are roasted to perfection, remove from the oven and let them cool slightly on the baking sheet.
Serve warm with the creamy herb sauce on the side for dipping.
Nutrition Information (per serving):
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