Make the cauliflower chicken first.

For the Cauliflower Chicken

Preheat the oven to 400˚F (204˚C) and line a baking sheet with 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.

For the Waffles

Whisk the 1 ½ cups of unsweetened plant milk and 1 tablespoon of apple cider vinegar (or lemon juice) together and let it sit for 15 minutes.

Whisk the 2 cups of flour, 2 teaspoon of baking powder, ¾ teaspoon of baking soda, 1 tablespoon of sugar, and ¼ teaspoon salt (omit if you chose the applesauce egg replacer) together in a large bowl. Make sure the ingredients are completely combined.

Stir the egg replacer, vegan buttermilk, 1 tablespoon canola oil, and 1 teaspoon vanilla extract into the dry mixture until it’s combined.

Don’t overdo it or the waffles will turn out tough.

Heat the waffle iron and brush with a light layer of oil to prevent the waffles from sticking.

Fill the iron with waffle batter (we use an ice cream scoop or a ladle to scoop out the batter, don’t over fill or the batter will spill down the sides) and close the lid. Follow the cooking time for your iron.

Generally, when the waffles stop steaming, they’re done, approximately 5 to 7 minutes.

They should be a light golden brown and crispy on the outside.

If you’re making waffles for a group, warm the oven at 200˚F (93˚C) and put the waffles in the oven to stay warm.