Ingredients:
For the Cauliflower:
1 kg cauliflower, cut into bite-sized florets
150 g panko breadcrumbs (for crunch)
100 g all-purpose flour
1 cup plant-based milk (such as almond or soy)
1 teaspoon dried Italian seasoning
A handful of fresh parsley, finely chopped
A pinch of fine sea salt
Freshly ground black pepper, to taste.
For the Creamy Herb Sauce (Optional):
200 g dairy-free sour cream
100 g plain dairy-free yogurt
A handful of fresh parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
A squeeze of fresh lemon juice.
