Lemon "Chicken"

I made a big batch of cauliflower "chicken" today (178 pieces) using 2 heads of cauliflower, which was on sale at Atlantic SuperStore for $2.49/head. I did all the breading and baked them, then Laura used about 18 of them to make Lemon "Chicken". So amazing!

Lemon Cauliflower 

We served the cauliflower with basmati rice and green beans. It was truly delicious, and really does have a boneless wing or popcorn chicken sort of texture, without the need to devour any animals.

Lemon Sauce recipe

Here is the process:

Prepare the Cauliflower
1. Cut cauliflower into bit-sized pieces.
2. Soak in 10 parts water to 3 parts vinegar for 15 - 20 minutes to clean it well. Any insects that were missed in the cutting step will come out as well.
3. Dry the pieces on paper towel.

Coat the Cauliflower
(this is the time-consuming part of the process if you're doing a lot of them at once)
4. Mix equal parts flour and water in an enormous bowl. I used 5 cups of each since I made a huge amount. Like I said, 178 pieces.
5. Place about 15 pieces of cauliflower in the bowl and stir to coat each piece completely with the batter.
6. Dump a bag of panko bread crumbs into another large bowl.
7. One piece at a time, remove the cauliflower from the batter, shake off excess batter and place into the crumbs. Roll around until completely coated.
8. Place a sheet of parchment on a baking sheet.
9. Place each piece of breaded cauliflower on the parchment, spaced so they don't touch each other.

Bake the Cauliflower
10. Bake 15 minutes on 400 degrees F.
11. Turn over.
12. Bake another 15 minutes on 400 degrees F.