The sixth step is to drain the fried cauliflower cutlets on a paper towel so the excess oil may be drained before serving. Garnish with a dipping sauce of your choice and serve hot.
In conclusion, these Vegan Cauliflower Cutlets are the ideal savory snack or appetizer since they are crispy and full of flavor. These cutlets will win over both vegans and non-vegans with their delicious breadcrumb crust and delicate cauliflower inside. Savor them warm with your preferred dipping sauce for a mouthwatering and fulfilling meal.
Veg-Friendly Cauliflower Shakes
The recipe calls for one medium-sized cauliflower head, florets removed.
Make sure the breadcrumbs are vegan before using 1 cup.
nutritious yeast, 1/2 cup
1/8 teaspoon of garlic herb
1/4 teaspoon of onion powder
thyme, dry, 1 teaspoon
Spoonful of paprika
Toss with salt and pepper.
Flour, either all-purpose or gluten-free chickpea flour, measuring 1 cup
Almond, soy, or oat milk, or any plant-based alternative, 1 cup
Dijon mustard, 2 teaspoons
Oil used in cooking and frying
Here are the steps:
Get the Cauliflower Ready:
Bring the cauliflower florets to a fork-tender consistency by steaming them. After that, let them cool.
Combine the Coating Ingredients:
Throw in some nutritional yeast, breadcrumbs, dried thyme, paprika, salt, pepper, garlic powder, and onion powder in a bowl. Be sure to mix well.
Put the flour in one basin and set up the dredging station. Combine the soy milk and Dijon mustard in a separate dish.
Prepare the Cauliflower Coat by dipping each floret into the flour mixture, followed by the milk and mustard mixture, and lastly, coat with the breadcrumb mixture. Make care to coat every floret well.
To fry, bring canola oil to a simmer in a skillet over medium heat.
Carrot florets should be fried till golden brown, flipping once. About three to four minutes should be required for each side.
After frying the cauliflower cutlets, set them on a paper towel to soak up any leftover grease, and then serve.
Garnish with a dipping sauce of your choice and serve hot.
