A: “Cauliflower looks like sliced brain.”
B: “…”
A: “I mean, if you sliced a human brain, that’s what it would look like.”
B: “I don’t know what a sliced human brain looks like!”
A: “Looks like cauliflower.”

Submitted by: @a-million-starry-nights

Crispy “Chicken” Cauliflower (vegan)

Happy Thursday, friends! I recently posted a picture of cauliflower “chicken” burgers on my instagram, and everyone was asking for a recipe. I decided to make it a second time to perfect the recipe before sharing. 

Ingredients:
- 1 head of cauliflower
- 2 cups flower
- 1.5 cups water
- Panko bread crumbs (I don’t know how much I used… I just kept adding to the bowl as I went along. Probably ¾ to 1 box all together, depending on the size of your cauliflower.)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp thyme
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Any sauces you like (if you want to coat cauliflower afterwards)

** All seasoning can and should be adjusted to your liking! Feel free to add or take away anything.

Instructions:
1) Cut the cauliflower! After rinsing, cut in half and remove the green leaves and stock. If you want to make sandwiches, cut the cauliflower into steaks. You can also cut into large florets to give the feeling of pieces of chicken. Or you can cut them into small florets for cauliflower wings. Just keep in mind that baking time will be different if you cut them into smaller pieces.
2) In a large mixing bowl, combine the flour, water, and paprika. Whisk together until smooth.
3) In a separate bowl, combine 1.5 cups of panko with the salt, garlic powder, pepper, thyme, and chili flakes.
4) Have a baking sheet lined with parchment paper ready. Dip the cauliflower in the batter, and tap off any excess. Then bread with panko. Place breaded cauliflower on the baking sheet. Continue for all pieces.
5) Bake at 450 F for 35 min, flipping halfway through. If you wish to coat your cauliflower in sauce (buffalo or BBQ, for example), remove the cauliflower 10 min before the baking is done, coat in sauce, and return to the oven for the remaining 10 min. 
6) ENJOY!!!

Crispy Cauliflower & Cheese Bites

1.Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
2.Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don’t have a food processor, don’t worry – you can chop it by hand, it just takes a little longer.
3.Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture.
4.Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half tablespoons of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.
5. Resist the temptation to eat immediately. Cool for a few minutes and enjoy.
They are amazing dipped in a chopped chives, crumbled bacon and sour cream mix.

instagram

🍞Cauliflower Grilled Cheese🍞 

Breaded and baked cauliflower bites with whole wheat spaghetti, roasted chickpeas, and saucy veggies. 😱 This breaded cauliflower though!! So good! It reminds me of popcorn chicken, except this version is better (obviously 😉) because it’s cruelty-free, healthy, and easier to make.
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Dip the florets in a batter of equal parts oat flour and water, and some of your favourite spices (we used black pepper today), then coat with oat pieces. Place them on a parchment-lined pan and bake at 220C for 40-50 minutes until crunchy. 👌 Simple and delicious!
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I’ll record a how-to video for you this week since I have some tips and tricks for easy breading. It sounds tricky but battering and breading is pretty easy. I’ll teach you. 😉 No worries there!
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We also tried coating them in farina but the ones coated in oat pieces were much better!
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Now it’s time to relax for the rest of the night. I hope you had a nice weekend!

Crispy baked cauliflower bites, brown rice, saucy shrooms, peppers, and lettuce for lunch today. 😍 Gluten-free, oil-free, easy to make! I’m tweaking my recipe, trying new things, and I’m so pleased with how they turned out today.
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Here’s the recipe so far:
・1 med to large head of cauliflower cut into medium-sized florets
・90 g oat flour (¾ cup)
・2 teaspoons dried oregano
・1/4 teaspoon black pepper
・small can (140 g) tomato paste (½ cup)
・water (enough to fill the small can)
・60 g unsweetened corn flakes, crushed (2 cups)
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Preheat your oven to 220C / 425F and line two sheet pans with parchment paper. With the exception of the cauliflower and corn flakes, mix everything together into a batter in a large bowl. Add the cauliflower and stir well to coat all pieces. Sprinkle on the crushed corn flakes, stir a few times to coat, then spread pieces evenly into the pans. Bake for 30-45 minutes until crispy. Flip them after 30 minutes for even baking. Baking time depends on the size of your florets. Larger florets will need more time than smaller ones.
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Feel free to add salt or any other seasonings you like to the batter. I never add salt to my food so that’s why these are salt-free.
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I’ll post this recipe on my blog and film a how-to video in the next week. Just want to test it a few more times! 😉 Stay tuned!