Ingredients:
1 medium-sized cauliflower head, cut into florets
1 cup vegan breadcrumbs
1/2 cup nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. paprika
salt & pepper to taste
1 cup all-purpose flour
1 cup plant-based milk
2 tbsp. dijon mustard
cooking oil
Instructions:
Steam the cauliflower florets until fork-tender. Allow them to cool.
In a bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Mix well.
In one bowl, place the flour. In another bowl, mix the plant-based milk and Dijon mustard.
Dip each cauliflower floret into the flour, then the milk and mustard mixture, and finally, coat it with the breadcrumb mixture. Make sure each floret is well-coated.
Heat cooking oil in a pan over medium heat. Fry the cauliflower florets until golden brown on all sides, approximately 3-4 minutes per side.
Place the fried cauliflower cutlets on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.