Crunchy oven roasted breaded cauliflower or broccoli without any oil, gluten or eggs.
Breaded cauliflower was one of the few vegetable-based foods that I used to love as a kid. Deep fried and covered in mayo of course. No wonder veggie meals like that didn’t make me as healthy and lean as I wanted them to…
Anyway, in honor of me moving back home (I’m back in Prague for the time being!) and feeling appropriately nostalgic, here’s a healthy, plant-based remake of this dish.
There’s no frying involved because all of the cooking happens inside an oven. Thanks to parchment paper and non-stick pans, you won’t even need a single drop of oil to make this recipe. Also, I swapped the traditional egg for aquafaba that makes the breading stick just as well and to keep the breading gluten-free, I used corn bread crumbs. Feel free to use whole-wheat ones or any favorite bread crumbs you want.
To pack in some extra flavor, you can throw some herbs and spices into the breading. I went with oregano, basil and garlic but you can get creative based on what you like. I bet taco seasoning or some Indian spices would taste amazing.
The preparation takes a little bit of time as you have to dip each piece of cauliflower or broccoli in the aquafaba and then cover it in the bread crumb mixture but it’s really not that bad. I’m way too impatient for lengthy and complicated recipes so you can bet this is pretty quick & easy. After the breading, you just pop everything into an oven and roast till crispy, crunchy and golden.
- For the breading
- 1 and ½ cup corn bread crumbs (or whole-wheat breadcrumbs)
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon granulated garlic
- salt and pepper to taste (I used ½ teaspoon of each)
- ⅔ cup aquafaba (from 1 14 ounce can chickpeas or white beans)
- 1 and ½ pounds (700 g) frozen cauliflower or broccoli, thawed completely (or fresh and lightly steamed)
- optional: sriracha for serving
- If you’re using fresh cauliflower or broccoli, wash it and steam for about 5 minutes. It should soften up a bit but still remain crunchy.
- Preheat the oven to 400 (200 Celsius) and line a cookie sheet with parchment paper or prepare a non-stick baking dish.
- In a medium bowl, combine the bread crumbs and spices and mix thoroughly.
- Pour the aquafaba into another bowl.
- Dip each piece of cauliflower or broccoli in the aquafaba (roll it around a bit to get it completely covered and then transfer to the bowl with the bread crumb mixture.
- Here you want to completely cover your veggie with the crumbs and make them stick. The easiest way is to pile up the crumbs on top of the vegetable and press them a bit. You can also roll the veggie around a bit, pressing on the crumbs lightly.
- Once the piece is covered, put it on the prepared cookie sheet. Repeat till you use up all of the veggies.
- Pop everything into the oven and roast till crispy, crunchy and golden. It takes about 20-30 minutes.
- Take out of the oven and enjoy right away. Top it with a bit of sriracha if you like or even dip it some hummus or my tahini dressing.
- Enjoy as an appetizer or with your favorite side dish.
View Oven Roasted Breaded Cauliflower’s Nutrional Information