#thehomemadehippie #veganrecipes #cauliflowernuggets

Join our family in the kitchen, as we show you how to make simple homemade recipes, in the comfort of your home. These tasty childhood favorites are a healthy gluten free, soy free, baked alternative and a great way to get kids eating more veggies. To make these tasty treats you will need the following:

First start by cutting your cauliflower and removing the stem. See video for instructional guide on how to cut cauliflower.

For the Vegan Buttermilk
1 Cup Milk of Choice (I’m using Almond Milk)
1 Tbsp Vinegar of Choice (I’m using White Vinegar)
Mix together and set to the side.

For the Batter:
1 Cup Cassava Flour (Can also sub Quinoa Flour)
1/2 Cup Corn Flour (Can sub for Garbanzo Bean Flour)
1 Tsp Pink Salt
1 Tsp Ground White Pepper
1 Tsp Poultry Seasonings
Ground Black Pepper to Taste
Now mix until dry ingredients are evenly combined.
Now add your vegan buttermilk
Combine wet and dry ingredients until clumpy consistency has formed. Add in another 1/2 cup of regular nut milk until the mixture turns into a pancake like batter.

In another bowl, add your gluten free Panko breaks crumbs. For alternatives to the Panko breadcrumbs, you can also use 1/2 Cup Ground Golden Flax Seeds to 1/2 Sesame Seeds, or ground up gluten free crackers.

Place your cauliflower nuggets in the batter first, making sure they are saturated in the batter. Then place them in the breading until evenly coated on both side. Place on a cooking sheet lined with parchment paper, one by one until all are ready to bake in the oven. Place baking sheet in preheated over at 425 Degrees, until crispy and golden brown (about 20-30 minutes).

Serve with your favorite dipper of choice. Mustard, ketchup, BBQ sauce, ranch or honey mustard.

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