Healthy breaded cauliflower with garlic dip

30 Sep 2020

This breaded cauliflower is a typical Austrian dish (known as Karfiol mit Broesel) and naturally vegan. It's so simple to make yet surprisingly delicious to make and you get the breaded taste without having to fry the cauliflower florets in lots of oil. I think the last time I enjoyed this dish was when I was a child and it brings back lots of happy memories (kids in general love this dish). You can have it as a main dish or a side dish and I created a simple garlic dip to go with it (which will probably get me in trouble with fellow Austrians for bastardising this simple recipe) cause it worked together really well.

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Healthy breaded cauliflower with garlic dip

I love cooking, but I love it even more when things are simple and easy. And this dish should be in the top 10 of easiest recipes ever. Yet it's full of flavour.

Veganer Karfiol mit Broesel - vegan breaded cauliflower recipe

You can enjoy this with with or without the dip. I only added it because I know you guys would ask for it ;-) And it almost feels too simple to not have a dip. But try it wihout as well and let me know what you think in the comments below.

easy vegan garlic dip for healthy breaded cauliflower recipe

Dip the breaded cauliflower into the garlic dip and enjoy! I always try to keep my recipes nutritionally balanced, so that's why I wanted to add this soy yoghurt dip to up the protein a bit as well. You can also serve this delicious dish with toasted almonds (same steps as with the toasted breadcrumbs).

INGREDIENTS (2 portions):

Step 1:

1 medium size cauliflower

Step 2:

Generous amount of olive oil
125g breadcrumbs (fine ones, not panko breadcrumbs)
Good amount of salt (to taste)

step 3:

300ml soy yoghurt (unsweetened)
1 1/2 tsp minced garlic
Salt to taste

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METHOD:

Step 1:

Wash 1 medium size cauliflower and cut into medium size chunks (roughly bite-size).

Cook on high heat for 10-15 minutes in salted water. They are ready when they are soft, but they shouldn't fall apart when you touch them.

Step 2:

In the meantime add a generous amount of oil to a pan and set to high heat. Add 125g breadcrumbs and a good amount of salt (don't be shy with the seasoning because the flavour will come from the salty breadcrumbs). Keep stirring constantly until the breadcrumbs are nicely toasted and really crisp. Don't use panko breadcrumbs because they are too big and won't stick to the cauliflower well enough (trust me, I tried and failed). Best ones are fine breadcrumbs, but check if they are vegan - in the UK most breadcrumbs are now vegan.

Step 3:

Mix together 300ml of unsweetened soy yoghurt and 1 1/2 tsp of minced garlic with some salt to taste for a delicious garlic dip.

Step 4:

When the cauliflower is cooked drain it and then roll in the breadcrumbs. Serve immediately so the crumbs stay nice and crispy and don't get soggy. Dip into the garlic dip and enjoy!

And if you like this recipe, then also check out my super easy meaty tempeh pasta with white mushroom sauce.