Prepare the Cauliflower:
Steam the cauliflower florets until they are fork-tender. Allow them to cool.
Make the Coating Mixture:
In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
Set Up Dredging Station:
In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
Coat 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.
Frying:
Heat cooking oil in a pan over medium heat.
Fry the cauliflower florets until they are golden brown on all sides. This should take about 3-4 minutes per side.
Drain and Serve:
Place the fried cauliflower cutlets on a paper towel to drain excess oil.
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