A vegan breaded cauliflower recipe that's kid-friendly and a tasty appetizer, too. These cauliflower "wings" are dredged in a vegan batter and then coated with crushed crackers for a deliciously tasty vegan recipe that's nut-free, gluten-free, vegan and a family favorite.
- 1 head cauliflower, cut into florets
- 3/4 cup dairy-free milk
- 3/4 cup gluten-free flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 box (4.25 ounce) gluten free crackers, pulsed in the blender I used Simple Mills Fine Ground Sea Salt Almond Flour Crackers
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
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In a medium bowl, mix batter ingredients with a fork.
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Pulse crackers in a high speed blender until they are in small pieces - don't turn them quite into flour, but they should be breadcrumb-like. If you are using gluten-free panko, you can skip this step.
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Set up your work station: florets on the left; batter next, then cracker crumbs (or breadcrumbs) on a plate - see note, and finally the parchment covered pan.
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Dip cauliflower floret into batter. Using a fork, lift it out and roll it in crumbs. When covered, repeat with remaining cauliflower and place on parchment-covered sheet.
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When done battering the cauliflower, bake for 15 minutes. Remove and flip pieces of cauliflower; bake for another 15 minutes. Let cool and serve warm with dipping sauce of choice.
- Don't put all of your breadcrumbs/cracker crumbs on the plate to being with. Place a small amount of them down, use those up and add more. You may need to wipe down the plate in-between.