Salt and Pepper Cereal Crusted Cauliflower
Vegan Salt and Pepper Cereal Crusted Cauliflower — really crisp and super flavourful! I enjoyed this along with some fried basil leaves too for an extra layer of flavour. This recipe was actually inspired by the Singaporean Cereal Prawn dish but of course I used cauliflower for this one.
Nutrition Facts
Ingredients
Instructions
Mix the flax seed meal and water. Leave for 10-15 minutes until thick. While waiting, add the rest of the batter ingredients in a bowl and mix until smooth. When the flax egg is thick, mix it in the batter as well.
For the coating, process the cornflakes until very fine. For the crushed ones, I simply just used a mortar and pestle. You can refer to the images above for an idea on how fine/crushed the flakes can be.
Coat each floret by first dipping it in the batter then into the finely crushed corn flakes. Then dip it back into the batter before coating it in the roughly crushed corn flakes. Repeat this step for the rest of the florets until everything is coated.
Heat a frying pan with canola oil. Once hot (you can test this by placing some flakes to see if it bubbles), place the florets. You may need to cook them in batches depending on the size of your pan.
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Continue Reading at Thefoodietakesflight →Chef's Notes
Baking option:
Heat oven to 350F. On a baking tray lined with parchment paper, place the cauliflower. You can opt to brush them with a little oil. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking. I used an oven toaster with temperature settings.
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