CRISPY CAULIFLOWER
I make crispy cauliflower regularly because it is so delicious. I change the spices and the dip for variety.
What's the deal with orange and purple cauliflower? Read here to find out.
Here's an easy way to cut up a head of cauliflower for this recipe.
Are the core, stems, and leaves of the cauliflower head edible? Yes! You can google search for recipes. I usually eat the tender leaves raw while I am cutting the cauliflower then feed the stems and core to my dogs who consider it a gourmet treat. My 4 dogs are used to eating a lot of vegetables so don't have digestive problems with the cauliflower. If your dog(s) is not used to it, start with just a small amount and see how they do.
Crispy Cauliflower
Ingredients
Large head of cauliflower cut up into small florets
1 cup whole grain flour
1 cup unsweetened plant milk (I process 1 cup water with 1/4th cup cashews in a high speed blender and used as is)
1 tsp garlic powder
1 tsp onion powder
1 cup bread crumbs (I use Trader Joe's)
Dried herbs/spices of choice to taste (I often use Italian seasoning blend and some dried dill)
Sauce for dipping (Pictured is vegan aioli and hot sauce)
Preparation
In a large bowl whisk together the flour, milk, garlic powder, and onion powder.
Add the cauliflower florets and toss to cover them well.
In a separate bowl (I used "Better Breader") combine bread crumbs and other herbs/spices of choice. Toss the batter-covered florets with the bread crumbs until well coated. I do it in 3 separate batches or else the bread crumbs get caked together.
Place cauliflower on parchment paper lined baking tray(s). Results best if the florets are not touching each other.
Bake 425 degrees in center rack of oven for about 25-30 minutes or until browned.
