I love this recipe because it’s a really good basic recipe to keep under your belt. It’s really easy to prep at the beginning of the week and add to a lot of different dishes. You can basically customize it to fit into an meal.
1 Head of Cauliflower
1 Cup Gluten Free Panko Breadcrumbs
2 Tsp Garlic Powder
2 Tsp Onion Powder
Salt and Pepper to Taste
1 Cup Cornmeal
2 Cups Coconut Milk
Juice of 1 Lime
Start by preheating your oven to 425F and line a baking sheet. Chop up the cauliflower into bite sized pieces.
In a bowl add together the Panko, Cornmeal, Garlic, Onion, Salt, and Pepper. With this I like to blend it all together so that the panko and cornmeal are the same thin consistency. Doing this makes the breading stick better.
In another bowl add the coconut milk and the lime juice.
Now let the breading begin. Dip a piece of cauliflower in the milk and fully coat it and then dip it straight into the dry mixture and roll it around until it’s fully coated. Repeat that until all the cauliflower is breaded.
Bake for about 25 minutes and then flip it and bake for 20 more minutes. Keep an eye on them towards the end because they do burn quickly.
Add to any of your favorite recipes and enjoy!