Ingredients: |
Ingredients: Ingredients: 1 head of cauliflower
Marinade: pickle juice, enough to cover cut cauliflower ½ tsp cayenne pepper
Binder: ¾ cup plain almond milk (or nut milk of choice) ¼ cup pickle juice
Breading: 2 cups whole wheat flour ⅓ cup powdered sugar 2 tsp cracked black pepper 1/2 tsp cayenne pepper (or more if you like it more spicy, we don't) 1 tsp chili powder 1 tsp salt 1 tsp baking powder 1 tsp garlic powder
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Directions: |
Directions:Cut the cauliflower into either slices for sandwiches
Mix together the marinade and allow the cauliflower to marinate for about an hour.
Mix together pickle juice and almond milk and set aside.Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
Toss the cauliflower nuggets into the dry mixture and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining nuggets.
a)Preheat oven/convection oven to 425* . Place the nuggets on a baking/cooling rack that is sitting in a cookie sheet. Bake for about 5 to 8 minutes. Turn over and cook until the outside is crisp and golden brown. b) Use an air fryer according to directions. c) Heat 3 TBL coconut oil in a skillet.
Add cauliflower and fry for about 4 minutes, flip and cook until golden brown. Take out and drain on paper towel.
For chick fil a sauce, take Sweet Mustard Dressing and add bbq sauce and mix!! Use dill pickle medallions and your favorite vegan cheese and serve on a toasted bun! |