Mix the ground flax seeds with the water in a bowl or jug. Set aside while you clean and cut (break) the cauliflower into bite sized pieces.
In a large mixing bowl, combine the flax gel (vegan egg mix) with the cauliflower pieces and massage through with your fingers so that the gel mixture gets into all of the nooks and crannies of the cauliflower.
Preheat oven to 200C/400F.
Next, place the remaining ingredients into a large zip lock bag and shake to combine well.
Place cauliflower into the bag and shake around until well coated. Do this in batches and don't overcrowd the bag. You want to make sure that each piece is well coated. Any remaining coating mixture can be placed in the freezer until you are ready to use it to make more of these delicious cauliflower nuggets 🙂
Place all of the coated nuggets onto a large baking tray lined with non-stick parchment paper.
Bake in oven for 15 - 20 minutes. Turn, and bake again for a further 15 to 20 minutes until you reach your desired level of brownness. (I baked mine for 17 minutes, turned and then put them in for another 15 minutes).
While your nuggets are baking, place all of your cashew sour cream ingredients in a small blender and blend until smooth and creamy (about 1 to 2 minutes).
Dip your schnitzel style cauliflower nuggets into your dijon cashew sour cream and prepare to possibly eat the whole lot on your own 😉
Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!