BAKED BREADED CAULIFLOWER – SARAH’S VEGAN KITCHEN
Provided by: Sarah Sullivan
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
|1 medium head cauliflower (about 2 lbs whole)|
|3/4 cup flour (see notes)|
|1 teaspoon onion powder|
|1 teaspoon garlic powder|
|1/2 teaspoon salt|
|black pepper, to preference|
|3/4 cup unsweetened plain plant milk|
|1 – 2 cups panko breadcrumbs|
|spray oil (optional)|
- Preheat oven to 425°F.
- Chop the cauliflower into medium-sized florets and set aside.
- In a very large mixing bowl, whisk together flour, spices, salt and pepper. Stir in plant milk. Depending on the type of flour you use, you may need an extra tablespoon or so of milk to reach the right consistency. The batter should be completely smooth and just slightly thinner than pancake batter.
- Add cauliflower florets into the batter and toss in batter to coat. A flexible spatula works best for this, or use your hands if you don’t mind getting a little messy! The cauliflower doesn’t need to be 100% coated, but we want to distribute the batter evenly so all the florets have batter on them.
- Add panko crumbs to a shallow dish and season with a pinch of salt and pepper. You might not need the entire 2 cups depending on the size of your cauliflower; I usually start with 1 cup and then add more to the dish as needed.
- Working a few pieces at a time, dip battered cauliflower florets into breadcrumbs and toss to coat. Transfer to a lined baking tray and repeat until all the cauliflower is breaded. Optionally, spray lightly with oil to encourage more even browning.
- Bake for 30-35 minutes until golden brown. Give the cauliflower a flip with a spatula at around the 15 minute point.
- Serve immediately with your favorite sauce on the side, or toss in sauce and return to oven for another 3-5 minutes to bake the sauce into the cauliflower. Leftovers can be refrigerated and re-crisped in the oven (at 350°F for about 10 minutes) or in an air fryer.
- For buffalo cauliflower
- For bang bang cauliflower
ServingSize 1 serving, Calories 167, SugarContent 3.2 g, SodiumContent 366.6 mg, FatContent 1.9 g, SaturatedFatContent 0.4 g, TransFatContent 0 g, CarbohydrateContent 31.2 g, FiberContent 3.5 g, ProteinContent 6.9 g, CholesterolContent 0 mg
BAKED BREADED CAULIFLOWER RECIPE | ALLRECIPES
Provided by: Chef V
Categories: Roasted Cauliflower
Total time: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 servings
|¼ teaspoon salt|
|¼ teaspoon ground black pepper|
|2 cups panko bread crumbs|
|1 head cauliflower, broken into florets|
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
- Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
- Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.
Calories 209 calories, CarbohydrateContent 45.4 g, CholesterolContent 93 mg, FatContent 4.4 g, FiberContent 3.6 g, ProteinContent 11.7 g, SaturatedFatContent 1.3 g, SodiumContent 487.5 mg, SugarContent 3.6 g
STICKY AND SPICY BAKED CAULIFLOWER RECIPE | BON APPÉTIT
Provided by: Christina Chaey
Yield: 4 servings
|1 cup (125 g) all-purpose flour|
|½ cup cornstarch|
|2 tsp. baking powder|
|1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt|
|1 large head of cauliflower (about 2½ lb.), cut into large florets|
|¼ cup gochujang (Korean hot pepper paste)|
|3 Tbsp. soy sauce|
|2 Tbsp. pure maple syrup|
|2 Tbsp. mirin|
|2 tsp. unseasoned rice vinegar|
|Steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)|
- Preheat oven to 400°. Whisk flour, cornstarch, baking powder, and salt in a large bowl to combine. Whisk in 1 cup water to create a thin pancake-like batter (you may need to add more water to achieve the right consistency). Using your hand or 2 forks and working one at a time, dip cauliflower florets into batter, letting excess drip back into bowl, and divide between 2 parchment-lined rimmed baking sheets. Bake cauliflower until edges are just beginning to turn golden brown, 20–25 minutes.
- Meanwhile, whisk gochujang, soy sauce, maple syrup, mirin, and 1 cup water in a medium bowl. Pour sauce into a skillet large enough to hold all of the cauliflower florets (a 12″ skillet should do it) and bring to a simmer over medium heat, whisking occasionally. Cook, whisking, until sauce is thick enough to coat a spoon, 8–10 minutes. Stir in vinegar and remove pan from heat.
- Using tongs, transfer cauliflower to skillet with glaze and toss until florets are evenly coated in sauce.
- Divide rice among shallow bowls and spoon cauliflower over. Top with sesame seeds and scallions.
BEER BATTERED CRISPY BAKED CAULIFLOWER | CLEAN FOOD CRUSH
Provided by: Rachel Maser – CleanFoodCrush
Prep time: 0 minutes
Cook time: 0 minutes
|1 medium cauliflower, broken into bite size pieces|
|avocado or olive oil cooking spray|
|2 Tbsps avocado oil, or olive oil|
|1/4 cup plain Greek yogurt|
|1/2 Tbsp garam masala|
|1 tsp ground cumin|
|2 tsps ground coriander|
|1/2 tsp sea salt|
|1/4 cup gluten free flour|
|1/2 tsp sea salt|
|1 tsp turmeric powder|
|1 1/2 tsp chilli powder|
|1/2 cup of your favorite beer (or use non-alcoholic beer if needed)|
- Rinse your cauliflower thoroughly and pat the excess moisture with a paper towel or allow to air dry. Trim off the lower part of the stem and cut the head into four quarters. Now break each quarter into bite-size florets as shown.
- Place your cauliflower florets in a large bowl.
- To prepare the marinade, whisk together the yogurt, garam masala, cumin, and coriander powder in a small mixing bowl.
- Pour this marinade all over the florets, and toss until the florets are completed coated.
- Cover with a plastic wrap and allow them to marinate in the fridge for 30 minutes or so.
- Meanwhile, in a small bowl, whisk all your batter ingredients until smooth, and allow it to sit for about 15 minutes to thicken.
- Preheat your oven to 425 degrees f. and line a baking sheet with parchment paper.
- Remove the marinated florets from the fridge. Pour the batter in and toss to coat.
- Spread the florets in an even layer on your prepared baking sheet.
- Lightly spray with avocado oil.
- Place the baking sheet into the preheated oven and bake for 10 minutes.
- After 10 minutes flip the florets using tongs and return to the oven.
- Bake for an additional 10-15 minutes, or until tender.
- (This can instead be done in an air fryer in small batches)
- To get a nice golden brown color, flip your oven to broiler mode and broil on high for just 2-3 minutes until golden and crispy.