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.
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