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Shake & Bake Cauliflower

Simply throw everything into a bag, shake it all together, and bake until crispy!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 40 minutes
Yield 3 - 4 servings


  • 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)


  • 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.)
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Leftover cauliflower? Make this Cauliflower Alfredo Recipe.