Description
Bite-sized cauliflower florets coated in a crispy vegan ranch seasoning and baked until golden.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened plant milk (soy or almond)
- 1 teaspoon baking powder
- 1/2 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 tablespoons dried dill
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, plant milk, and baking powder until you have a smooth batter.
- In a separate shallow dish, combine the panko breadcrumbs, nutritional yeast, dill, chives, garlic powder, onion powder, salt, and pepper. Mix well.
- Dip each cauliflower floret first into the wet batter, letting excess drip off.
- Next, dredge the floret thoroughly in the dry breadcrumb mixture, pressing gently to adhere the coating.
- Place the coated florets on the prepared baking sheet in a single layer.
- Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden brown and crispy.
Notes
- For extra crispiness, spray the coated florets lightly with cooking oil before baking.
- Serve immediately with your favorite vegan dipping sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 12
- Cholesterol: 0
Keywords: cauliflower, vegan, ranch, crispy, baked, appetizer, plant-based, popcorn cauliflower