Crunchy kiddie cauliflower
With most kids home from school that means they're also home for lunch.if you're running out of ideas on what to feed them, plant-based chef Makini Howell from Plum Bistro has a meal for you.
Servings: 8
Ingredients
Panko Cauliflower
- 1 cup panko
- 1 cup all-purpose flour
- 2 tsp sea salt (split)
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 Head of cauliflower
- 2 cups vegan buttermilk
Vegan Buttermilk
- 2 cups Soy milk
- 1 tbsp Vinegar (any kind)
Instructions
Vegan Buttermilk Instructions
- Whisk vinegar and soy milk together until thickens to the texture of buttermilk
Panko Cauliflower
- Wash cauliflower and pat dry. Cut into bite size pieces.
- Add panko and salt to a bowl.
- In a separate bowl, combine flour, salt, pepper, garlic power and onion powder
- Add milk to another bowl
- Toss cauliflower into the buttermilk and fully coat
- Toss coated cauliflower in flour mixture
- Place cauliflower back into the buttermilk and coat once more
- Now toss cauliflower into the panko toss until coated.
- Place on a sheet tray so that they're not touching.
- Repeat process with all the cauliflower.
- Once cauliflower is coated deep fry until golden brown, remove from fryer and toss into hot general sauce