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Cauliflower schnitzel

There isn’t much I miss about meat, but something stuck for me recently that I felt a food emptiness with so to speak – schnitzel. And well, look, as if there weren’t already enough ways to make cauliflower into basically everything, I’m adding another to the list by turning a chicken schnitty into a CAULIFLOWER SCHNITZEL and I think you should too.

You’ll see I’ve stuck a bit more to tradition here and used panko breadcrumbs (hello crispy deliciousness) but if you’re keen you can always swap them out for gluten free crumbs. Honestly though, with something like this, that’s not everyday food, (heck it’s taken me a year to make it a food!) why not just enjoy the crunchiness of panko in a bit of extra virgin olive oil in the fry pan and settle into a dinner that may well be the greatest foodgasm you’ll have during a weeknight meal. Recipe below my friends… go for it!

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.

 

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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