Ingredients for 40-50 pcs:

1 cauliflower, medium to large

For the dredging mixture
1 cup of flour
1 1/2 cup of water
3 tbsp lemon juice
1/3 tsp turmeric

For the breading mixture
1 cup fine semolina
1-2 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
1/3 tsp turmeric
5 tbsp nutritional yeast

For serving
Mayo Vegan Sauce with Mild Mustard

Method:

Cut a medium to large cauliflower into about 40-50 pieces.

Prepare the dredging mixture. Combine the flour and water in a bowl and whisk well. Add the lemon juice and turmeric and stir until the mixture is smooth. Set aside.

Then prepare the breading mixture. In a bowl, combine the semolina, salt, garlic powder, smoked paprika, turmeric and nutritional yeast.

Dip each cauliflower nugget, first in the wet and then in the dry mixture, to coat them.

Place the cauliflower nuggets on a baking tray lined with parchment paper and brush them with enough olive oil to prevent them from burning and to give them a nice golden color.

Bake in a preheated oven at 220C for 10 minutes. Take out the baking tray midway to turn the nuggets over so that they are evenly baked and crispy. Bake for another 10 minutes. Allow to cool slightly and enjoy while still warm.

Serve with Mayo Vegan Sauce with Mild Mustard.