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Looking for a flavourful afternoon snack to munch on with whatever sports you’re watching this weekend?

This is a super easy and tasty recipe that both vegans and non-vegans will love. If you want, you can also coat the cauliflower bites in your favourite hot sauce once they’re baked.

INGREDIENTS

  • 1 medium to large head of cauliflower, cut into bite-sized pieces
  • 1 small head of garlic
  • 1 cup panko breadcrumbs
  • 1/2 cup vegan Parmesan or nutritional yeast
  • 1 cup non-dairy milk
  • All-purpose flour (approximately 1 cup)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika (optional, more if you want more heat)
  • Zest of one small lemon
  • Juice of one small lemon
  • 1/4 cup vegan buttermilk (see how to make it here)
  • 1/4 cup of vegan yogurt (plain) or mayo
  • Finely chopped parsley and/or chives (approximately 1 tbsp)
  • Salt and pepper
  • Paprika and/or hot sauce (optional)

Cauliflower bitesChristine McAvoyINSTRUCTIONS

  1. Preheat oven to 450.
  2. Roast the head of garlic ahead of time (in a foil packet, cutting the top off and drizzling with olive oil—approximately 30 minutes at 450)—which allows it time to cool so you don't burn your fingers.
  3. Place an oven-proof, non-stick, cooling/wire rack on a baking sheet.
  4. In one shallow bowl, add the cup of non-dairy milk and whisk in the all-purpose flour. In a second bowl, combine the panko, onion and garlic powder, paprika, vegan Parmesan, salt and pepper, and lemon zest until thoroughly mixed.
  5. Dunk the cauliflower florets in the non-dairy milk and flour mixture then dredge them in the panko mixture and put them on the baking sheet (you may want to spray it down with cooking spray so they don't stick).
  6. Bake in the oven for about 20 minutes and then flip and bake again for about 15 to 20 minutes until brown and crispy. Keep an eye on them throughout, as some ovens may cook them faster than others.
  7. While the bites are baking, make the sauce by combining the roasted garlic, lemon juice, "buttermilk", yogurt (or mayo), parsley or chives, optional hot sauce/paprika, and salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely puréed.
  8. Pour into a small bowl for dunking once blended.
  9. Plate the cauliflower on a serving tray with the sauce and serve hot.

Serves 4 to 6