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  • Jeeca Jeeca
  • - August 2, 2019
  • - 12:02 pm

Salt and Pepper Cereal Crusted Cauliflower (Vegan Recipe)

📖 TABLE OF CONTENTS show
THE INSPIRATION FOR THIS RECIPE: CEREAL PRAWNS
HOW TO MAKE THESE SALT AND PEPEPR CEREAL CRUSTED CAULIFLOWER
Check out my other cauliflower recipes here!
Salt and Pepper Cereal Crusted Cauliflower
Ingredients 1x2x3x
Cauliflower
Batter
Coating
For pan-frying
Instructions
Baking Option
Notes
NUTRITIONAL INFO
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Vegan Salt and Pepper Cereal Crusted Cauliflower — really crisp and super flavourful!

THE INSPIRATION FOR THIS RECIPE: CEREAL PRAWNS

This is inspired by Singaporean Cereal Prawns! This version of course uses cauliflower instead of prawns.

I remember enjoying cereal prawns in the hawker centres in Singapore. I love the added crunch and texture the cereal adds to the coating. This is why I opted to coat these in cereals as well.

I enjoyed this along with some fried basil leaves too for an extra layer of flavour. This recipe was actually inspired by the Singaporean Cereal Prawn dish but of course I used cauliflower for this one. And if it isn’t obvious, I love cooking with cauliflower because of how versatile it is.

HOW TO MAKE THESE SALT AND PEPEPR CEREAL CRUSTED CAULIFLOWER

  • Prepare the dry mixture
  • Crush the cereals
  • Prepare the batter
  • Dip each piece into the batter
  • Coat in the first layer of cereal
  • Dip in the batter again
  • Double coat in the cereal!
  • Repeat for the rest
  • Then cook!

I‘d really recommend frying these in oil for a really crisp and golden brown finish. If you‘d like to bake these, I’d recommend spraying or brushing with some oil so that they don’t turn out too dry.

You’ll find the full recipe and steps below.

Check out my other cauliflower recipes here!

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?

If you decide to try out any of my recipes, share them with me on Instagram and use #thefoodietakesflight ✨

Check out the full recipe below!


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Salt and Pepper Cereal Crusted Cauliflower

Jeeca
5 from 2 votes
Vegan Salt and Pepper Cereal Crusted Cauliflower — really crisp and super flavourful! I enjoyed this along with some fried basil leaves too for an extra layer of flavour. This recipe was actually inspired by the Singaporean Cereal Prawn dish but of course I used cauliflower for this one.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course, Snack
Cuisine Singaporean
Servings 3
Calories 155 kcal

Ingredients
  

Cauliflower

  • 2 heads 650 g total raw cauliflower, cut into florets
  • 10 g fresh sweet or thai basil leaves around 20 leaves
  • Neutral oil for frying

Batter

  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed)
  • 1/2 cup + 2 tbsp all purpose flour or gluten-free flour like buckwheat
  • 1 tbsp corn starch
  • 1/4 cup corn meal
  • 1 tsp salt
  • 1 cup room temperature water

Coating

  • 2 cups finely crushed/processed corn flakes
  • 2 cups roughly crushed corn flakes

For pan-frying

  • Zest of 1 lime
  • 1 bird’s eye chili
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper

Instructions
 

  • Mix the flax seed meal and water. Leave for 10-15 minutes until thick. While waiting, add the rest of the batter ingredients in a bowl and mix until smooth. When the flax egg is thick, mix it in the batter as well.
  • For the coating, process the cornflakes until very fine. For the crushed ones, I simply just used a mortar and pestle. You can refer to the images above for an idea on how fine/crushed the flakes can be.
  • Coat each floret by first dipping it in the batter then into the finely crushed corn flakes. Then dip it back into the batter before coating it in the roughly crushed corn flakes. Repeat this step for the rest of the florets until everything is coated.
  • Heat a frying pan with canola oil. Once hot (you can test this by placing some flakes to see if it bubbles), place the florets. You may need to cook them in batches depending on the size of your pan.
  • Fry the florets for 3-5 minutes, moving them around until evenly golden brown. Remove from the heat and drain any excess oil. Fry the basil leaves until crisp, around 2-3 minutes. Turn off heat.
  • In a pan (or using the same frying pan), heat 1 tbsp of oil. Add in the lemon zest and chili (if using) then add in the basil and cauliflower. Evenly sprinkle the salt and black pepper then mix well. Turn off heat and enjoy while hot!

Baking Option

  • Heat oven to 350F. On a baking tray lined with parchment paper, place the cauliflower. You can opt to brush them with a little oil. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking. I used an oven toaster with temperature settings.

Notes

Baking option:
  • Heat oven to 350F. On a baking tray lined with parchment paper, place the cauliflower. You can opt to brush them with a little oil. Bake the cauliflower for 35-40 minutes or until crisp. Flip halfway through cooking. I used an oven toaster with temperature settings.

NUTRITIONAL INFO

Serving: 1serving | Calories: 155kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2005mg | Potassium: 730mg | Fiber: 7g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 107mg | Calcium: 61mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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5 from 2 votes (2 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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