Low Budget Recipe: KFC vegan Cauliflower Nuggets ( recipe in the comments)

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KFC vegan Cauliflower Nuggets ( recipe in the comments)

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  1. Ingredients (serves 4):

    1 cauliflower (small)

    For the doughnut dough without eggs :

    200 g semi-wholemeal flour

    2 tbsp. garlic powder

    2 tbsp. sweet paprika

    4 tbsp. Mexican spice mix

    4 tbsp of olive oil

    30 cl almond milk

    4 pinches of salt or fine salt

    2 pinches of pepper

    For the breading:

    160 g plain corn flakes

    160 g breadcrumbs

    1 tbsp. sweet paprika

    2 tbsp. olive oil for browning

    How to make KFC vegan Cauliflower Nuggets :

    Separate the cauliflower florets, wash them, dry them, cut the larger florets in half if necessary, so that all the florets are roughly the same size.

    Finely crush the cornflakes, mix with the breadcrumbs and sweet paprika and set aside.

    Pour the flour into a bowl, add the garlic powder, sweet paprika, Mexican spices, salt and pepper and mix.

    Form a well, pour in the olive oil, then little by little the almond milk and mix with a fork, incorporating the dry ingredients into the liquid ingredients, until you obtain a dough of the consistency of a doughnut.

    Preheat oven to 210°C (fan oven).

    Spread parchment paper on the baking sheet.

    Gradually dip the cauliflower florets into the almond milk and spice batter, making sure they are well coated on all sides.

    Dip each floret into the cornflake and breadcrumb mixture, making sure it is well breaded.

    Place the breaded cauliflower florets on the parchment paper-lined baking sheet as you go.

    Brush the breaded florets with olive oil and bake for 25 to 30 minutes, until the cauliflower nuggets are golden brown, crisp and cooked through.

    Check for doneness with the tip of a knife, which should sink in well.

    Enjoy your KFC vegan Cauliflower Nuggets

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