1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Directions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Coating Mixture:
In a large bowl, combine the shredded vegan cheddar cheese, nutritional yeast, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Prepare the Flax Eggs:
In a separate bowl, mix the ground flaxseed with water to create flax eggs. Let the mixture sit for a few minutes to thicken and gel.
4. Coat the Cauliflower Florets:
Dip each cauliflower floret into the flax egg mixture, ensuring it is fully coated. Then, roll the coated floret in the cheese and breadcrumb mixture, pressing gently to adhere the coating to the cauliflower. Repeat for all florets.
5. Bake the Cauliflower Bites:
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