Chikaflaur

Equipment

• Oven

Ingredients

• 1 whole cauliflower

Bowl 1

• 1 cup all-purpose flour
• ½ teaspoon ground thyme
• ½ teaspoon ground oregano
• Salt and pepper to taste

Bowl 2

• 3 cup panko breadcrumbs
• 3 tablespoon poultry seasoning we use Weber Grill’s mixture

Bowl 3

• 2 serving of Flaxseed egg
• 1 cup unsweetened plant-based milk anything but coconut milk will work

Instructions

• Preheat the oven to 400˚F (204˚C) and line a baking sheet with parchment paper or aluminum foil for easier cleanup.
• Remove the core from the cauliflower and break or cut the individual florets from the head. If the florets are too large, cut them in half. You are looking for them to be bite size.
• In a large bowl, whisk the flour, thyme, oregano, and salt and pepper until fully combined.
• In another large bowl, whisk the panko breadcrumbs and poultry seasoning until fully combined.
• In a third large bowl, whisk the vegan egg and plant-based milk together until fully combined.
• Dip a cauliflower floret in the egg and milk, then roll in the flour mixture, then dip in the egg mixture again, and roll in the breadcrumbs until fully coated. Place on the baking sheet and repeat with the remaining florets. Give the florets enough space so they don’t touch. If they touch, they’ll likely steam and won’t get as crispy.
  • I tend to dump all the florets into each bowl at once. It is much faster, but you need to make sure you have a big enough bowl, and that you toss them at each step thoroughly
• Bake for approximately 15 minutes, or until golden and crispy, then turn them over and bake for another 10 to 15 minutes, or until they’re evenly crispy and browned. The cauliflower should be fork tender.

Source: https://www.veganosity.com/crispy-vegan-cauliflower-chicken/

Notes

• These keep well as left overs. Pop them in the air fryer at a high setting for ~5 minutes to heat them up.
• Goes great with Ranch Dressing