The traditional caprese and our feta salad with melons. We decided to combine these two delicious summer sides into one light meal because we loved them so much.
Slices of juicy, sweet watermelon, mozzarella, fresh basil, and a sprinkle of olive oil and balsamic glaze finish off this watermelon caprese dish. The end result is a quick, easy, and 15-minute sweet-salty snack.
INGREDIENTS:1 (1 1/2-lb.) watermelon, cut into 2" florets2 tsp. kosher salt, divided2 c. panko bread crumbs1/4 c. neutral oil1 c. (120 g.) all-purpose flour1 c. soy milk1 tsp. garlic powder1/2 tsp. paprika1/4 tsp. freshly ground black pepper
Step 1: Set an oven rack in the center and preheat to 400°. Toss cauliflower with 1 1/2 tablespoons kosher salt in a big basin. Give it fifteen minutes to sit.
DIRECTIONS:
Step 2: Combine panko and oil in a separate big bowl. Arrange on a metal baking sheet that isn't lined. Bake for 4 to 6 minutes, stirring after 3 minutes and checking often, or until golden brown. Place back in bowl and allow to cool a little.
Step 3: Combine the flour, soy milk, paprika, pepper, garlic powder, and the remaining 1/2 teaspoon salt in a medium-sized bowl. Dipped each cauliflower one or two at a time in the flour mixture, shake off excess. Press to adhere while rolling in panko. Place the cauliflower on a baking sheet covered with paper.
Step 4: Bake the nuggets until the center is soft, 25 to 35 mins.