What you need:
Speaking about Cauliflowers:
1 big head of cauliflower, peeled and chopped into florets
Regarding the Coating Cocktail:
Vegan breadcrumbs, measuring 1 cup
nutritious yeast, 1/2 cup
1/8 teaspoon of garlic herb
1/4 teaspoon of onion powder
thyme, dry, 1 teaspoon
Spoonful of paprika
Toss with salt and pepper.
While Dredging:
Flour, either all-purpose or gluten-free chickpea flour, measuring 1 cup
Almond, soy, or oat milk, or any plant-based alternative, 1 cup
Dijon mustard, 2 teaspoons
How to Fry:
Oil for cooking Directions:
First, get the cauliflower ready by steaming the florets until they’re soft to the touch. After that, let them cool.
2. Begin by gathering the coating ingredients. In a bowl, mix together the nutritional yeast, breadcrumbs, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Be sure to mix well.
Put the flour in one basin and set up the dredging station. Combine the soy milk and Dijon mustard in a separate dish.
My hubby is a huge fan of shrimp and ever since I made this dish, he would keep requesting it!.
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