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Cauliflower Schnitzel

 

Serves 4

1 large head cauliflower, cut on the round to create ‘steaks’ or meaty pieces of cauliflower similar in shape and size to a chicken breast, about 2-3cm thick

3 free range eggs

1/2 cup spelt or wholemeal flour

180g panko breadcrumbs

extra virgin olive oil or coconut oil (whichever you prefer) for shallow frying

Lay out 4 plates, on 1 place your flour, 1 whisk your eggs, 1 place your breadcrumbs with a good seasoning of sea salt and black pepper and make the final plate for the crumbed cauliflower schnitz.

Coat the cauliflower steaks well in flower, ensuring all little crevices are covered, then coat generously all sides in egg, then finish with generous coating of breadcrumbs.

Repeat with all pieces, being careful to keep them all in one piece, sometimes they like to let go of a floret here and there!

Warm the extra virgin olive oil (about 1cm high) in a large frypan on medium heat.

Add cauliflower steaks and cook 5 minutes on each side or until golden. If you need to cook in batches because of frypan size then make sure you pop the oven on to keep those already cooked nice and warm.

Serve with a crunchy green salad, squeeze of lemon and chilli flakes for a kicker.

Category

Mains

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