Vegan Cauliflower Cutlets

1. Prepare the Cauliflower: Steam the cauliflower florets until fork-tender. Allow them to cool.

2. Make the Coating Mixture: In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.

3. Set Up Dredging Station: In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.

4. Coat the Cauliflower: Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well-coated.

5. Frying: Heat cooking oil in a pan over medium heat. Fry the cauliflower florets until golden brown on all sides, approximately 3-4 minutes per side.

6. Drain and Serve: Place the fried cauliflower cutlets on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.

Conclusion: Indulge in the crispy and flavorful goodness of these Vegan Cauliflower Cutlets, perfect for satisfying your cravings for a savory snack or appetizer. With a delightful combination of tender cauliflower and a crunchy breadcrumb coating, these cutlets are sure to impress vegans and non-vegans alike. Enjoy them warm, paired with your favorite dipping sauce, for a delicious and satisfying culinary experience.

Vegan Cauliflower Cutlets

Ingredients:

• 1 medium-sized cauliflower head, cut into florets
• 1 cup breadcrumbs (ensure they are vegan)
• 1/2 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1 cup plant-based milk (such as almond, soy, or oat milk)
• 2 tablespoons Dijon mustard
• Cooking oil for frying

Instructions:

1. Prepare the Cauliflower:
   • Steam the cauliflower florets until they are fork-tender. Allow them to cool.
2. Make the Coating Mixture:
   • In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
3. Set Up Dredging Station:
   • In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
4. Coat Cauliflower:
   • Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Ensure each floret is well coated.
5. Frying:
   • Heat cooking oil in a pan over medium heat.
   • Fry the cauliflower florets until they are golden brown on all sides. This should take about 3-4 minutes per side.
6. Drain and Serve:
   • Place the fried cauliflower cutlets on a paper towel to drain excess oil.
   • Serve warm with your favorite dipping sauce.