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Vegan Cook's Bible
by Pat Crocker
This cauliflower isn't really coated because the breading doesn't stick, but the taste of the tender cauliflower and toasted crumbs is very much like a breaded and deep-fried dish — with far fewer calories.
Serves 4


• 1/2 large cauliflower
• 2 tbsp rice milk or soy milk
• 1/2 cup fresh whole wheat bread crumbs
• 1/2 cup chopped almonds, Brazil nuts or pistachio nuts
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• Sea salt and freshly ground pepper

Preheat oven to 375°F
Rimmed baking sheet, lightly oiled


1. In a bowl, toss cauliflower with rice milk. Add bread crumbs, almonds, rosemary and parsley and mix well. Season to taste with salt and pepper.

2. Spread cauliflower mixture on prepared baking sheet. Bake in preheated oven for 25 minutes or until cauliflower is lightly browned and pierces easily with a sharp knife.

Serving Suggestions
• Divide the cauliflower and bread crumbs evenly into 4 portions. Spoon each into a lettuce-leaf cup.
• Garnish with any pesto or salsa.
• Serve over Sweet Potato Crackers.


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