Ingredients:
- 1 large head of cauliflower
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 cup all-purpose flour (for a gluten-free option, use chickpea flour)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups breadcrumbs (gluten-free if needed)
- 2 cups vegan chicken-style broth
- Your favorite vegan BBQ sauce or buffalo sauce
Instructions:
Prepare the Cauliflower:
- Preheat your oven to 450°F (230°C).
- Rinse the cauliflower head and cut it into bite-sized florets.
Mix the Batter:
- In a large bowl, whisk together the almond milk, flour, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- In a separate shallow dish, spread out the breadcrumbs.
Coat the Cauliflower:
- Dip each cauliflower floret into the batter, ensuring it’s fully coated.
- Then, roll it in the breadcrumbs until evenly coated.
- Place the breaded cauliflower florets on a baking sheet lined with parchment paper, ensuring they don’t touch each other.
Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the coating is crispy and golden brown. Flip halfway through baking for even cooking.
Simmer in Broth:
- In a large skillet, bring the vegan chicken-style broth to a simmer.
- Add the baked cauliflower and simmer for about 10 minutes. This step helps to give the cauliflower a more chicken-like texture.
Add Sauce:
- Gently remove the cauliflower pieces from the broth and toss them in your favorite vegan BBQ or buffalo sauce until well coated.
Final Bake:
- Place the sauced cauliflower back on the baking sheet and bake for another 10-15 minutes, until the sauce is set and the cauliflower is crispy.
Serve:
- Serve your Vegan “Chicken” Cauliflower hot. It pairs wonderfully with vegan ranch or blue cheese dressing and some celery sticks on the side.
Enjoy your delicious and cruelty-free Vegan “Chicken” Cauliflower, perfect for a comforting meal or as an appetizer!