Ingredients

• 1 medium head cauliflower (about 1.5 lbs. total)
• ½ cup mayonnaise
• ⅓ cup non-dairy milk such as rice or almond milk
• 1 cup Cambrooke Chicken Patty Mix, Seafood Patty Mix or Breadcrumbs
• ½ teaspoon paprika
• Salt & pepper to taste, if desired
• Cooking spray or oil

Directions

• Preheat oven to 400 degrees.
• Stand the cauliflower head, core side down (do not core) and cut into 1-inch-thick steaks.
• In a baking dish, whisk mayonnaise and non-dairy milk to a smooth emulsion. In another baking dish, mix the Patty Mix or Breadcrumbs, paprika, salt & pepper.
• Dip each cauliflower piece into the mayonnaise-milk mixture, then coat with the Patty Mix or Breadcrumb mixture, pressing to adhere. Transfer to a lightly oiled baking sheet and spritz with cooking spray or oil.
• Bake until the coating is golden, and the cauliflower is tender when pierced with a fork, About 25 to 30 minutes.
• Serve with your favorite dipping sauce.
• SUGGESTION: From Lynn - mist olive oil from a spray bottle.
• NOTES: The nutrition information is based on use of rice milk and Chicken Patty Mix.

Nutrition

	Per Recipe	Per Serving
Protein, g	16	2.7
Calories	1500	250