cauliflower

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RECIPE: Vegan Panko Cauliflower Bites

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Vegan Panko Cauliflower Bites for Environment911.org
February 2022

If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.
If you wanted you could also coat them in the hot sauce of your choice once they’re baked.
Vegans and non-vegans alike will love this snack!

Serves 4-6  

INGREDIENTS: 

- 1 medium to large head of cauliflower, cut into bite-sized pieces 
- 1 small head of garlic 
- 1 cup panko breadcrumbs 
- 1/2 cup vegan parmesan (or nutritional yeast) 
- 1 cup non-dairy milk 
- all-purpose flour (approx. 1 cup) 
- 1/2 tsp garlic powder 
- 1/2 tsp onion powder 
- 1/4 tsp salt 
- 1/4 tsp pepper 
- 1/4 tsp paprika (optional, more if you want more heat) 
- zest of one small lemon 
 
- juice of one small lemon 
- 1/4 cup vegan buttermilk (see how to make it here) 
- 1/4 cup of vegan yogurt (plain) or mayo 
- finely chopped parsley and/or chives (approx. 1 tbsp) 
- salt and pepper 
- paprika and/or hot sauce (optional) 
  

INSTRUCTIONS: 
 
To save time roast the head of garlic ahead of time (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well! 

Preheat oven to 450. 
Place an OVEN-PROOF, non-stick, cooling/wire rack on a baking sheet.  

In one shallow bowl, add the cup of non-dairy milk and whisk in the all-purpose flour. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest until thoroughly mixed. 

Dunk the cauliflower florets in the non-dairy milk/flour and then dredge them in the panko mixture, and put them on the baking sheet (you may want to spray it down with cooking spray for extra non-stickness. 

Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some oven may cook them faster than others. 

While this is baking, make the sauce by combining the roasted garlic, lemon juice, 'buttermilk', yogurt (or mayo), parsley or chives, optional hot sauce/paprika, and salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed. 
Pour into a small bowl for dunking once blended. 

Plate the cauliflower on a serving tray with the sauce, and serve hot! 

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RECIPE: Vegan Cauliflower Alfredo

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Vegan Cauliflower Alfredo– But Make It Vegan
for Environment911.org

Vegan Cauliflower Alfredo 

 
This alfredo sauce isn’t the same as it’s cream and cheese-based counterpart, but it's delicious in its own right. Whether you’re looking for something to mix into your pasta, use as a base for a white pizza, or top off your vegetables, it’s an incredibly versatile vegan recipe. 
 
I’ve even frozen it after making a big batch, so there’s a quick option for a weeknight meal! 
 
INGREDIENTS 
 
- 4 cups of cauliflower florets 
- 2 cups of non-dairy milk (or vegetable stock) 
- 4 (or more) cloves of garlic, minced 
- 1 tsp vegan butter 
- ½ cup nutritional yeast 
- 2 tsp oregano 
- salt & pepper 
- optional: 1-2 tbsp olive oil 
- optional: vegan parmesan 
 
INSTRUCTIONS 
 
In a large pot, bring the non-dairy milk, or stock, to a low boil. 
Add the cauliflower, cover and cook for 7-10 mins depending on the size of your florets. Cauliflower is done when easily pierced with a fork. 
 
While the cauliflower is cooking, melt butter in a small pan, add minced garlic and cook until fragrant, then set aside. 
 
Scoop the cauliflower out of the pot with a slotted spoon, reserving the milk/stock, and place in a high-speed blender. Add in the cooked garlic, spices, and nutritional yeast. Add in about 1 cup of the cooking liquid in and blend on high until smooth. At this time, while the cauliflower is blending, you can slowly add in some olive oil to help make an even creamier sauce. 
 
Taste for seasoning, (if you’d like you can add other ones in here, such as Italian seasoning, and more nutritional yeast, and/or vegan parmesan) and if the sauce is too thick, add more of the cooking liquid.  
 
If you’re making pasta, heat in a pan and add the pasta JUST before it’s done cooking – the pasta water will help make the sauce even creamier (add more pasta water if it’s too thick). 
 
This sauce reheats well on its own (on low, covered so it doesn’t splatter), but when reheating it mixed with pasta, you may need to add a little water to rehydrate everything. 
 
Store in the fridge for a few days, or freeze (do NOT fill all the way to the top as it will expand while freezing) for up to 3 months (if you can resist that long!).

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