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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Author: Makini Howell

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

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