Vegan Cauliflower Chicken

Discover the art of transforming cauliflower into a delectable vegan masterpiece with our Vegan Cauliflower Chicken recipe. This dish takes the versatile cauliflower to a whole new level, creating a plant-based version of a beloved classic. With a crispy exterior and a tender interior, this cauliflower “chicken” satisfies cravings for comfort food while remaining entirely cruelty-free. Whether you’re a dedicated vegan or simply seeking delicious alternatives, this recipe offers a flavorful journey into the world of plant-based cooking.

Vegan Cauliflower “Chicken” Recipe:

Ingredients:

For the Cauliflower:

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup unsweetened almond milk or other plant-based milk
• 1 cup all-purpose flour or chickpea flour for a gluten-free option
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Coating:

• 1 cup breadcrumbs (use gluten-free breadcrumbs if desired)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Sauce:

• 1/2 cup hot sauce (such as Frank’s RedHot)
• 1/4 cup melted vegan butter or margarine
• 1 tablespoon maple syrup or agave nectar (optional, for a touch of sweetness)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond milk, all-purpose flour (or chickpea flour), garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until you have a smooth batter.
3. In another bowl, mix the breadcrumbs, dried thyme, dried oregano, smoked paprika, salt, and pepper for the coating.
4. Dip each cauliflower floret into the batter, allowing excess batter to drip off. Then coat the floret in the breadcrumb mixture, pressing gently to adhere the coating.
5. Place the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for about 20-25 minutes, or until the cauliflower is tender and the coating is golden and crispy.
6. While the cauliflower is baking, prepare the sauce by mixing the hot sauce, melted vegan butter, maple syrup or agave nectar (if using), and apple cider vinegar in a bowl.
7. Once the cauliflower is done baking, remove it from the oven and gently toss the baked florets in the sauce until well coated.
8. Return the sauced cauliflower to the baking sheet and bake for an additional 10-15 minutes, until the sauce is slightly caramelized.

Nutrition Facts:

• Servings: 4 servings
• Serving Size: 1/4 of the cauliflower “chicken”

Per Serving:

• Calories: ~300
• Total Fat: ~10g
• Saturated Fat: ~2g
• Cholesterol: 0mg
• Sodium: ~1200mg
• Total Carbohydrates: ~48g
• Dietary Fiber: ~6g
• Sugars: ~6g
• Protein: ~7g