Go Back
+ servings
A white scalloped edge plate with a bed or chopped red cabbage with crispy cauliflower on top.

Crispy Vegan Cauliflower Chicken

This oven fried crispy cauliflower chicken is a quick and easy chicken alternative that can be made gluten-free and oil-free.
5 from 1 vote
Print Pin
Course: Appetizer, Entree, Main Course
Cuisine: American, Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 160kcal
Author: Linda & Alex
Cost: $6


  • Oven


  • 1 whole cauliflower
  • 1 cup all-purpose flour
  • ½ teaspoon ground thyme
  • ½ teaspoon ground oregano
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 1 tablespoon poultry seasoning we use Weber Grill’s mixture
  • 3 tablespoon vegan egg we use JUST egg (SEE NOTE)
  • ½ cup unsweetened plant-based milk anything but coconut milk will work
  • Vegetable oil spray


  • Preheat the oven to 400˚F (204˚C) and line a baking sheetwith parchment paper for easier cleanup.
  • Remove the core from the cauliflower and break or cut the individual florets from the head. If the florets are too large, cut them in half.
  • In a medium bowl, whisk the flour, thyme, oregano, and salt and pepper until fully combined.
  • In another medium bowl, whisk the panko breadcrumbs and poultry seasoning until fully combined.
  • In a third medium bowl, whisk the vegan egg and plant-based milk together until fully combined.
  • Dip a cauliflower floret in the egg and milk, then roll in the flour mixture, then dip in the egg mixture again, and roll in the breadcrumbs until fully coated. Place on the baking sheet and repeat with the remaining florets. Give the florets enough space so they don’t touch. If they touch, they’ll likely steam and won’t get as crispy.
  • Bake for approximately 15 minutes, or until golden and crispy, then turn them over and bake for another 10 to 15 minutes, or until they’re evenly crispy and browned. The cauliflower should be fork tender.


Use JUST egg or Follow Your Heart Vegan Egg and follow the directions on the box for 3 tbsp.
To make this recipe gluten-free, replace the flour with cornstarch or gluten-free all-purpose flour. Replace the breadcrumbs with gluten-free breadcrumbs.
To make this oil-free, omit the oil, just know that they won’t turn out as crispy and the color won’t be as golden.


Serving: 16g | Calories: 160kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 356mg | Fiber: 3g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 48mg | Calcium: 142mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!