Equipment
- Oven
Ingredients
- 3 tbsp plain, unsweetened plant milk
- 2 tbsp vegan butter, melted, optional
- 1 tsp garlic powder
- ½ tsp dried parsley
- ½ tsp sea salt
- 1 head cauliflower, cut into florets
- ⅓ cup gluten free bread crumbs
- ½ cup Panacheeza dairy free parmesan
- 2 tbsp fresh parsley, finely chopped
- Marinara sauce or vegan ranch, for dipping
Method
- Preheat oven to 400F on convection bake.
- Add the milk, butter, garlic powder, parsley and salt to a bowl and whisk to combine.
- Add the cauliflower florets and stir to coat. Sprinkle with breadcrumbs and Panacheeza and carefully toss to evenly coat. Transfer to a parchment lined baking sheet and spread each floret 1" apart.
- Bake for 30-35 minutes until golden and crisp, flipping halfway through.
- Serve hot, with warm marinara sauce or chilled dairy-free ranch for dipping.
Nutrition
Serving 1servingCalories 201kcalCarbohydrates 20gProtein 8gFat 11gSaturated Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.03gSodium 765mgPotassium 466mgFiber 3gSugar 5gVitamin A 459IUVitamin C 72mgCalcium 49mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
