1 large cauliflower head
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cups unsweetened plant milk (such as soy, almond, or oat)
2 tablespoons apple cider vinegar
1 cup bread crumbs
Oil for frying (such as vegetable or canola)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower head into 1-inch thick slices. You should be able to get 4-6 slices, depending on the size of the cauliflower.
In a mixing bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
In another mixing bowl, combine the plant milk and apple cider vinegar. Stir and let it sit for 2-3 minutes to curdle.
Dip each cauliflower slice into the flour mixture, making sure to coat it well on all sides. Shake off any excess flour.
Dip the cauliflower slice into the plant milk mixture, making sure to coat it well on all sides. Shake off any excess liquid.
Dip the cauliflower slice into the bread crumbs, making sure to coat it well on all sides. Press the bread crumbs onto the cauliflower slice to make them stick.
Place the breaded cauliflower slices onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
While the cauliflower is baking, heat the oil in a large skillet over medium-high heat.
Once the cauliflower is done baking, carefully transfer each slice to the hot oil. Fry each slice for 3-4 minutes on each side, or until golden brown and crispy.
Once done, remove the fried cauliflower from the skillet and place it onto a paper towel-lined plate to absorb any excess oil.
Serve hot and enjoy your vegan country fried steak! You can pair it with mashed potatoes, gravy, and your favorite veggies for a complete meal.