1 cup all-purpose flour (or chickpea flour for a gluten-free option)
1 cup plant-based milk (such as almond, soy, or oat milk)
2 tablespoons Dijon mustard
For Frying:
Cooking oil
Instructions:
1. Prepare the Cauliflower: Steam the cauliflower florets until fork-tender. Allow them to cool.
2. Make the Coating Mixture: In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
3. Set Up Dredging Station: In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
4. Coat the Cauliflower: Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well-coated.
5. Frying: Heat cooking oil in a pan over medium heat. Fry the cauliflower florets until golden brown on all sides, approximately 3-4 minutes per side.
6. Drain and Serve: Place the fried cauliflower cutlets on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.
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