Is it possible to be addicted to cauliflower???
I swear, this shake and bake cauliflower is possibly even more addictive than popcorn or potato chips.
One taste and it’s impossible to stop… until suddenly the entire bowl is gone!
Luckily, it’s super easy to make more.
Like the name says, you simply throw the ingredients into a bag, shake it all together, and bake until crispy.
Then you can devour the evidence and repeat the process all over again!
Growing up, I always loved Shake’n Bake Chicken, more for the addictively crunchy breadcrumb coating than for the actual chicken.
So, after the incredible success of my Sticky Sesame Cauliflower recipe, when I started brainstorming additional recipes I could make using cauliflower instead of chicken, the “shake and bake” idea was an immediate next choice.
Obviously this does not taste exactly like chicken… but if you are a cauliflower fan, you might like it even more than the original chicken version!
I once read an article where the author claimed it’s only possible to become addicted to processed foods and that no one can be addicted to vegetables.
This made me laugh and think that the author clearly had never tried roasted cauliflower!
Shake & Bake Cauliflower
Ingredients
- 1/2 a large head of cauliflower
- 1/4 cup milk of choice
- 1/4 cup fine cornmeal or flour
- 1-2 tsp oil
- 1 tsp salt
- 1/2 cup Italian panko breadcrumbs (regular or gf)
- 3-4 tsp nutritional yeast or parmesan (such as vegan Parma)
Instructions
- Finely crush the breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. Preheat oven to 425 F. Cut the cauliflower up into florets. Whisk together the other ingredients except breadcrumbs, then toss everything (except breadcrumbs) together in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in 1 layer on a parchment-lined baking sheet. Bake 35-40 minutes. Remove from the oven. (Note: If you want to use oil spray instead of oil, feel free to experiment. I’ve not tried it and so can’t say how it would affect the taste/texture. Plain breadcrumbs can be subbed for the Italian, but you'll probably want to add some Italian seasonings.)View Nutrition Facts
Notes
More Healthy Cauliflower Recipes:
Vegetarian Enchiladas – with Cauliflower Sour Cream
What’s your favorite way to eat cauliflower? Roasted in the oven? Pureed into a creamy sauce or soup?
Or maybe in this Healthy Chocolate Cake???
Made this and really liked it! My batter was really thick, though–it wouldn’t drip off, it was so thick, so next time I’ll thin it out more. We dipped ours in spicy marinara sauce and even the Picky Kid liked it!
This is my new favorite recipe!! I made it twice this week. I always try to add a veggie side to my dinner. There are only so many ways to roast different veggies. This was a perfect way to keep things interesting. My husband devoured them and thought they were oddly shaped tater tots ☺. Thank You for yet another winning recipe!!
Today is Thanksgiving 2017. I’m waiting for stores to open in the morning, so I can go buy cauliflower! You really do make me hungry! Sorry hubby… You can eat all the red meat you can handle… After reading this blog, i just want to eat!
Thank You Katie!!
Really dumb question: The recipe says to put most of the ingredients into a plastic bag, but then it never says to do anything with it!
It says: “Whisk together the other ingredients except breadcrumbs, then toss everything (except breadcrumbs) together in a large ziploc. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in 1 layer on a parchment-lined baking sheet.”
If I am reading that correctly, it says to put everything except the breadcrumbs into a plastic bag. Then you toss the cauliflower and the breadcrumbs. But when do you use the stuff in the plastic bag?
I would appreciate clarification on what to do! Thanks….
Hi, you put the cauliflower in with everything in the bag. Then you take everything out of the bag, drain in the colander, and then toss with the breadcrumbs.
Oh! I missed the clue that the cauliflower itself is one of the ingredients that goes into the plastic bag. Now it makes much more sense — thanks!!
Can someone clarify something for me? Does the cornmeal/flour go in with the milk and oil? And the Panko and nutritional yeast get mixed together for the coating?
All ingredients except the breadcrumbs go in together.
Would this work with regular Italian seasoned breadcrumbs, instead of panko? That way, there would be no need to crush them. If it would work, would you recommend using the same amount or less?
I don’t see why that wouldn’t work!
Jason
I just tried this for the first time, and the whole family is raving about it. I did try it without any old or cooking spray, and it’s excellent. This is my new go-to cauliflower recipe. THANK YOU!!!
Just found your delicious recipes tonight !! Can’t wait to try so many of them…. especially the cauliflower recipes. Your photos are fantastic also ! I think my first two are shake & Bake Cauliflower and Cauliflower pizza crust . I think it will be x simple pizza just thick sliced tomatoes and slices of fresh mozzarella and a few fresh basil leaves…maybe a drizzle of really good olive oil… I want the cauliflower crust to be the star of it… I have a question.. I was reading some of the comments and there was one from June 9 , 2017 (can’t remember the name ) she wrote her husband’s fav recipe of yours was Reece’s ???? until he had the shake & bake cauliflower…..just wondering what that is … I couldn’t find it . Anyway, maybe you know what she meant ??Well , I gotta go get cooking .. Looking forward to trying more recipes and getting more. Thanks so much !!
Hmm maybe the Reeses baked oatmeal?
Another winning recipe! I used almond milk for my liquid, rice flour imstead of corn meal. The ingredients I used were mainly based on what I had already. Next time, I want to add more flavor – a nice chili lime? Idk yet. Overall – this recipe hit the spot! I served it inside tortillas smothered in roasted red pepper sauce alongside some avocado and roasted serrano pepper. Thank you for making it easier to have meatless meals.
Lime sounds amazing in this!
I made this tonight for dinner using the flour in the batter. The batter was so thick it was like paste (I even added a bit of water) and it was difficult to get all the pieces coated. I added some flavorings to the batter. It was ok but I’m not sure I would make it again – or perhaps I just made it wrong.