Crispy Oven-Roasted Cauliflower Delight (Vegan)
Introduction:
Cauliflower, with its remarkable versatility, transforms beautifully when oven-roasted to crispy perfection. This vegan adaptation offers a delightful twist on a classic favorite, ensuring a satisfying crunch with every bite.
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
Instructions:
- 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.
