Ingredients

• 1 medium head cauliflower (about 2 lbs / 900g), cut into ½”-thick steaks or florets
• 1 cup unsweetened plant milk (almond, soy, or oat)
• 1 tbsp apple cider vinegar or lemon juice
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups panko breadcrumbs (use gluten-free if needed)
• 2–3 tbsp nutritional yeast (for umami “cheesy” flavor)
• Cooking spray or 1–2 tbsp olive oil (for crispiness)

Optional dipping sauces:
• Vegan ranch
• Spicy sriracha mayo
• Lemon-tahini drizzle

Instructions

Prep cauliflower: Steam or parboil florets/steaks 5–6 min until just tender but still firm. Drain well and pat very dry with towels (key for crispiness!).
Set up breading station:
– Bowl 1: flour + spices
– Bowl 2: plant milk + vinegar (let sit 2 min to “curdle”)
– Bowl 3: panko + nutritional yeast
Bread: Dip each piece in flour (shake off excess), then milk, then panko—pressing firmly to adhere. Place on parchment-lined baking sheet.
Bake: Lightly spray tops with oil. Bake at 425°F (220°C) for 20–25 min, flipping halfway, until deeply golden and crisp.
→ Air fryer option: 375°F (190°C) for 12–15 min, flip halfway, spray lightly before cooking.
Serve hot with your favorite vegan dips or sauces!