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The Best Vegan Chicken

Breaded cauliflower tenders.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Amanda Nicole Smith


  • 1 head cauliflower; small


  • 1 cup coconut milk
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Optional Spices

  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp chili pepper flakes
  • 1/2 tsp spice shaker mix; fennel mustard seed, fenugreek, peppercorn


  • Cut the cauliflower into bite sized pieces.
  • Simmer or steam the cauliflower for 7 minutes or until they start to turn translucent.
  • Mix all of the batter ingredients together and then add in the cooked cauliflower and stir well.
  • Heat up a skillet on medium with a 1/2 tbsp coconut oil, add in half of the cauliflower mix, and let it cook for about 4-5 minutes or until golden brown. Put a lid on for a couple minutes to make sure it cooks all the way through.
  • Flip and cook for another 4-5 minutes or until golden brown on both sides.
  • Cut the cauliflower into 2 strips. and repeat steps 4&5 with the rest of the cauliflower.


Store in an airtight container in the fridge for up to 5 days.
Reheat in the toaster or oven for best results.