1.
Cut the cauliflower into florets, boil them for 3 minutes, remove them then place them in an ice bath for 3 minutes, remove the cauliflower florets and place them in a plate lined with a paper towel.
2.
Make the batter by mixing the flour, water, salt, pepper, paprika, onion powder, and garlic powder. Whisk to combine, reserve.
3.
In a separate bowl, add the panko bread; take a cauliflower floret, dip it the batter, then in the panko; place it in a rack, repeat the process until all the florets are breaded.
4.
Place the breaded cauliflowers in a baking sheet or in an air fryer and bake them or fry them until golden. Put the previously fried (or baked) cauliflower in an oven-safe dish, cover it with the tomato sauce, then the vegan mozzarella cheese then put it in the oven for 35 minutes at 180â (360â).
5.
Remove the dish from the oven sprinkle with some fresh parsley and enjoy it!
