Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Cauliflower:
Wash the cauliflower florets thoroughly and pat them dry with a towel to remove excess moisture.
Coat the Cauliflower:
In a shallow dish, mix the all-purpose flour with salt and pepper.
Pour the plant-based milk into another dish.
In a third dish, combine the panko breadcrumbs, dried Italian seasoning, chopped parsley, salt, and pepper.
Dredge and Coat:
Dredge each cauliflower floret in the flour mixture, shaking off any excess.
Dip the floured florets into the plant-based milk, ensuring they are coated.
Finally, coat each floret generously with the panko breadcrumb mixture, pressing gently to adhere.
Bake:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
Drizzle with a bit of olive oil or spray with cooking spray for added crispiness.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender inside and crispy and golden brown outside.
Prepare the Sauce:
While the cauliflower is baking, prepare the creamy herb sauce by mixing dairy-free sour cream, dairy-free yogurt, chopped parsley, salt, pepper, and fresh lemon juice in a bowl. Adjust seasoning to taste.
Serve:
Once the cauliflower florets are roasted to perfection, remove from the oven and let them cool slightly on the baking sheet.
Serve warm with the creamy herb sauce on the side for dipping.
Nutrition Information (per serving):
Calories: Approximately 250 kcal
Total Fat: 5g
Saturated Fat: 1g
Sodium: 400mg
Total Carbohydrates: 42g
Dietary Fiber: 6g
Total Sugars: 4g
Protein: 10g
This vegan twist on crispy oven-roasted cauliflower offers a flavorful and satisfying dish that’s perfect as a main or a side. Enjoy the crunchy texture and herb-infused flavors guilt-free, making it an excellent addition to any plant-based meal repertoire.
