ADVERTISEMENT

ADVERTISEMENT

Vegan Cauliflower Cutlets

ADVERTISEMENT

Begin by preheating your oven to 425°F (220°C) to ensure a perfect, crispy bake for the cauliflower cutlets.
Prepare the Cauliflower:
Cut the cauliflower into florets, ensuring they are of a uniform size for even cooking. If necessary, trim any excess stem.
Create the Batter:
In a bowl, whisk together plant-based milk and apple cider vinegar to create a buttermilk substitute. Set aside for a few minutes to allow it to curdle slightly.
Prepare the Coating Mixture:
In a separate bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, turmeric powder, cayenne pepper, salt, and black pepper. Mix well to create a seasoned coating mixture.
Dip and Coat:
Dip each cauliflower floret into the buttermilk substitute, ensuring it is fully coated. Then, roll the floret in the seasoned coating mixture, pressing gently to adhere the coating evenly.
Arrange on Baking Sheet:
Place the coated cauliflower florets on a parchment-lined baking sheet, ensuring they are evenly spaced for optimal crispiness.
Bake to Perfection:
Lightly spray the coated cauliflower florets with cooking spray or brush with olive oil. Bake in the preheated oven for 20-25 minutes or until the cutlets are golden brown and crispy.
Serve and Enjoy:
Once baked to perfection, remove the cauliflower cutlets from the oven and let them cool for a few minutes. Serve immediately, and savor the irresistible combination of a crispy exterior and tender cauliflower interior.

ADVERTISEMENT

ADVERTISEMENT