This recipe is very delicious, you will definitely like it! Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy
Total time:
Yield: 3 Servings
Ingredients: 1/2 large head cauliflower 1/4 cup milk of choice 1/4 cup fine cornmeal or flour 1-2 tsp oil 1/2 cup panko breadcrumbs, regular or gf etc.
Instructions:
Step 1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object.
Step 2, Preheat oven to 425 F. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. Put the cauliflower in a colander to drain off excess batter.
Step 3, Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)
Tidak ada komentar
Posting Komentar