Vegan Cauliflower Chicken

Transform your dinner table with this irresistible Vegan Cauliflower Chicken—a plant-based twist on a classic comfort food! Tender cauliflower florets are marinated in a savory blend of soy sauce, apple cider vinegar, and aromatic spices like garlic powder, onion powder, and paprika, infusing them with rich, umami flavor. Coated in a creamy almond milk batter and crunchy panko breadcrumbs, these golden-baked bites achieve the perfect balance of crispy and satisfying. This high-protein, gluten-adjustable dish is not only easy to prepare in just under an hour but also incredibly versatile. Serve it as an eye-catching main dish, toss it in a wrap, or pair it with your favorite dipping sauce for a crowd-pleasing appetizer. Perfect for vegans, vegetarians, or anyone looking to embrace plant-based eating, this recipe is sure to become a staple in your weekly rotation!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Break the cauliflower into large florets, ensuring they are uniform in size for even cooking.

Step 3

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.

Step 4

Add the cauliflower florets to the marinade. Toss until all the florets are evenly coated. Let them marinate while preparing the batter.

Step 5

In a separate bowl, whisk together the all-purpose flour and almond milk until smooth. This will be the batter for coating the cauliflower.

Step 6

In a shallow dish, combine the panko breadcrumbs, black pepper, and salt. This will be used to coat the battered cauliflower.

Step 7

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.

Step 8

Arrange the coated florets evenly on the prepared baking sheet.

Step 9

Lightly drizzle the olive oil over the top of the coated cauliflower florets or use a cooking spray for even coverage.

Step 10

Bake in the preheated oven for 30-35 minutes, turning halfway through, until the cauliflower is golden brown and crispy.

Step 11

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

Serving size	(1349.1g)

Amount per serving	% Daily Value*
Calories	993.3

Total Fat 35.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3494.8mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 17.8g	0%
Total Sugars 21.3g
Protein 42.0g	0%

Vitamin D 65.9IU	0%
Calcium 545.9mg	0%
Iron 11.0mg	0%
Potassium 2388.2mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 16.0%

Carbs: 53.8%