Instructions:

1. Preheat the Oven:

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

1. Prepare the Cauliflower:

• Wash the cauliflower florets thoroughly and pat them dry with a towel to remove excess moisture.

1. Coat the Cauliflower:

• In a shallow dish, mix the all-purpose flour with salt and pepper.
• Pour the plant-based milk into another dish.
• In a third dish, combine the panko breadcrumbs, dried Italian seasoning, chopped parsley, salt, and pepper.

1. Dredge and Coat:

• Dredge each cauliflower floret in the flour mixture, shaking off any excess.
• Dip the floured florets into the plant-based milk, ensuring they are coated.
• Finally, coat each floret generously with the panko breadcrumb mixture, pressing gently to adhere.

1. Bake:

• Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
• Drizzle with a bit of olive oil or spray with cooking spray for added crispiness.
• Bake for 20-25 minutes, flipping halfway through, until the cauliflower is tender inside and crispy and golden brown outside.

1. Prepare the Sauce:

• While the cauliflower is baking, prepare the creamy herb sauce by mixing dairy-free sour cream, dairy-free yogurt, chopped parsley, salt, pepper, and fresh lemon juice in a bowl. Adjust seasoning to taste.

1. Serve:

• Once the cauliflower florets are roasted to perfection, remove from the oven and let them cool slightly on the baking sheet.
• Serve warm with the creamy herb sauce on the side for dipping.

Nutrition Information (per serving):

• Calories: Approximately 250 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Sodium: 400mg
• Total Carbohydrates: 42g
• Dietary Fiber: 6g
• Total Sugars: 4g
• Protein: 10g

This vegan twist on crispy oven-roasted cauliflower offers a flavorful and satisfying dish that’s perfect as a main or a side. Enjoy the crunchy texture and herb-infused flavors guilt-free, making it an excellent addition to any plant-based meal repertoire.