Fourth, Coat the Cauliflower: Coat each floret of cauliflower by dipping it in flour, then in the milk and mustard mixture, and lastly in the breadcrumb mixture. Make careful to coat each floret well.

Fifth, fry the food by heating oil in a skillet over medium heat. Cook the cauliflower florets in a pan until they become a golden brown, about 3 to 4 minutes each side.

In conclusion, these Vegan Cauliflower Cutlets are the ideal savory snack or appetizer since they are crispy and full of flavor. These cutlets will win over both vegans and non-vegans with their delicious breadcrumb crust and delicate cauliflower inside. Savor them warm with your preferred dipping sauce for a mouthwatering and fulfilling meal.

Veg-Friendly Cauliflower Shakes

The recipe calls for one medium-sized cauliflower head, florets removed.

Make sure the breadcrumbs are vegan before using 1 cup.

nutritious yeast, 1/2 cup

1/8 teaspoon of garlic herb

1/4 teaspoon of onion powder

thyme, dry, 1 teaspoon

Spoonful of paprika

Toss with salt and pepper.

Flour, either all-purpose or gluten-free chickpea flour, measuring 1 cup

Almond, soy, or oat milk, or any plant-based alternative, 1 cup

Dijon mustard, 2 teaspoons