Vegan Cauliflower Chicken
Elevate your plant-based dining experience with this irresistible Vegan Cauliflower Chicken recipe, a perfect alternative to traditional chicken that's both crispy and bursting with flavor. Featuring tender cauliflower florets marinated in a savory blend of soy sauce, apple cider vinegar, and aromatic spices like garlic powder, paprika, and thyme, this dish is packed with bold and satisfying tastes. Coated in a creamy almond milk batter and crunchy panko breadcrumbs, then oven-baked to golden perfection, it delivers the ideal balance of crispiness and tenderness without any frying. Ready in under an hour, this easy, wholesome recipe is a great choice for vegans and anyone exploring meat-free options. Serve it as a delicious appetizer, snack, or main dish, paired with your favorite dipping sauce for an unforgettable meal!
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Recipe Information
Ingredients
- 1 whole large cauliflower head
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 0.5 cup all-purpose flour
- 0.75 cup unsweetened almond milk
- 1 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 baking sheet
- 1 parchment paper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Break the cauliflower into large florets, ensuring they are uniform in size for even cooking.
In a large bowl, combine the soy sauce, apple cider vinegar, garlic powder, onion powder, paprika, dried thyme, and nutritional yeast. Mix well to create the marinade.
Add the cauliflower florets to the marinade. Toss until all the florets are evenly coated. Let them marinate while preparing the batter.
In a separate bowl, whisk together the all-purpose flour and almond milk until smooth. This will be the batter for coating the cauliflower.
In a shallow dish, combine the panko breadcrumbs, black pepper, and salt. This will be used to coat the battered cauliflower.
Dip each marinated cauliflower floret into the batter, allowing any excess to drip off, then coat with the panko breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere well.
Arrange the coated florets evenly on the prepared baking sheet.
Lightly drizzle the olive oil over the top of the coated cauliflower florets or use a cooking spray for even coverage.
Bake in the preheated oven for 30-35 minutes, turning halfway through, until the cauliflower is golden brown and crispy.
Remove from the oven and allow to cool slightly before serving. Enjoy your vegan cauliflower chicken with your favorite dipping sauce or as a main dish.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 546 mg | 42% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
