Oil used in cooking and frying
Here are the steps:
Get the Cauliflower Ready:
Bring the cauliflower florets to a fork-tender consistency by steaming them. After that, let them cool.
Combine the Coating Ingredients:
Throw in some nutritional yeast, breadcrumbs, dried thyme, paprika, salt, pepper, garlic powder, and onion powder in a bowl. Be sure to mix well.
Put the flour in one basin and set up the dredging station. Combine the soy milk and Dijon mustard in a separate dish.
Prepare the Cauliflower Coat by dipping each floret into the flour mixture, followed by the milk and mustard mixture, and lastly, coat with the breadcrumb mixture. Make care to coat every floret well.
To fry, bring canola oil to a simmer in a skillet over medium heat.
Carrot florets should be fried till golden brown, flipping once. About three to four minutes should be required for each side.
After frying the cauliflower cutlets, set them on a paper towel to soak up any leftover grease, and then serve.
Garnish with a dipping sauce of your choice and serve hot.
My Amish friend shared this bread recipe with us, and it’s been on repeat since!
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