200 grams dairy-free sour cream
One hundred grammes plain dairy-free yoghurt
A handful freshly chopped fresh parsley
Taste salt, not too strong
To taste, freshly ground black pepper
A slosh of fresh lemon juice
Directions:
Warm the oven:
Set your oven to 400°F (200°C) and parchment paper line a baking sheet.
Get ready the cauliflower by:
To cut extra moisture, properly wash the cauliflower florets and wipe them dry with a towel.
Coat the cauliflower in a shallow dish combining salt and pepper with the all-purpose flour.
Spoon the plant-based milk into yet another dish.
Combine in a third dish the panko breadcrumbs, dry Italian seasoning, chopped parsley, salt, and pepper.
Dredge each cauliflower floret in the flour mixture, then shake off any extra.
Ensuring they are covered, dip the floured florets into the plant-based milk.
At last, sprinkle every floret well with the panko breadcrumb mixture, gently pressing to adhere.
Arrange the covered cauliflower florets one layer on the ready baking sheet.
Drizzle with olive oil or use frying spray to provide extra crispness.
Flip halfway through after 20 to 25 minutes to have the cauliflower crispy and golden brown on the exterior yet soft within.
While the cauliflower is baking, make the creamy herb sauce in a dish using dairy-free sour cream, dairy-free yogurt, chopped parsley, salt, pepper, and fresh lemon juice. Taste-based season adjustment
Once the cauliflower florets have roasted to just, take out from the oven and allow them cool gently on the baking sheet.
Present warm, with the creamy herb sauce on a side for dipping.
Information about nutrition (per serving):
calories: around 250 kcal
Total fat: five grammes.
One gramme of saturated fat:
sodium: 400 mg
42g is the total carbohydrates.
Dietary Fiber: six grams
Four grams of total sugars.
Ten grams of protein
Perfect as a main or a side, this vegan variation on crispy oven-roasted cauliflower presents a tasty and filling meal. Perfect complement to any plant-based dinner repertoire, enjoy the crisp texture and herb-infused tastes guilt-free.