This is a golden crispy crunch of deliciousness that you won’t want to stop indulging in – and they are low in fat! So no worries – enjoy!! (If you own an Air Fryer, see below for alternate instructions!)
Gather and Prep:
1 whole cauliflower – trim leaves and remove core and then cut large florets into large two-bite pieces – wash and dry cut pieces.
Wet ingredients: in a small mixing bowl, whisk together. . .
- 2 tsp of onion powder
- ¼ cup of nutritional yeast
- ½ cup of chickpea flour
1 cup of unsweetened almond milk and add 2 tSp of lemon juice and blend and set aside to make a “buttermilk” type mixture.
Now add milk mixture to whisked dry ingredients to form a batter. Set aside.
Dry ingredients: in a flat casserole type dish, whisk together/ / /
- 1 cup no oil Panko crumbs (check ingredients list – available with and without oil)
- 2 tBsp paprika
- 1 tSp onion powder
- 1 tSp parsley flakes
- ¼ cup nutritional yeast
- 4-6 turns of ground black pepper
Now form a triangle work area with cauliflower at the top of the triangle and then right to left – the wet bowl and dry dish.
With your right hand, dip a piece of cut cauliflower in wet mixture, evenly coat and then remove it and drop into dry ingredient dish. Use left hand to cover dry mixture over wet cauliflower piece and use left hand to remove and place in oven.
Use oven 400 F for 20 minutes – turn after 10 minutes - cook until golden brown
Air fryer – set at 180 C for 20 mins. – if starting with a cold air fryer – allow for ~ additional 3 mins to cooking time. Half way through cooking, pause and pull out fryer tray and give it a shake to help contents not stick. Then return and presume cooking.
Once cooking done – pull basket out and let sit for a couple of minutes before serving.