Ingredients
- 1 to 2 heads of cauliflower 2 for serving four or more
- DIPPING BATTER
- ¾ cup hemp or plain almond milk
- ½ cup hemp seeds
- ½ cup nutritional yeast non vegans can use parmesan
- CRUMBS
- 2 cups whole wheat panko crumbs
- ¼ cup spice blend from above
- SERVING SAUCE
- ½ cup vegan mayo regular for non vegans
- 3 tablespoons sweet chili sauce
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400 degrees, spray a baking rack with non-stick cooking spray and place rack onto a shallow cookie sheet, set aside.
- Wash and slice the cauliflower.
- Blend milk, hemp seeds and nutritional or parmesan in a blender until smooth, transfer to a container with deep sides.
- Mix together panko crumbs and spice blend and place into another deep sided dish.
- Dip the cauliflower into the batter and cover both sides, dip into the crumbs and place on prepared baking pan.
- Bake 20 to 25 minutes or until fork tender.
- Serve as a main with a salad, rice or pasta.
Nutrition
Serving: 1steak | Calories: 180kcal | Carbohydrates: 20.2g | Protein: 11.9g | Fat: 6.9g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 248.4mg | Fiber: 6.3g | Sugar: 3.3g
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