Cauliflower Schnitzel

Almost everything tastes better when it’s coated in breadcrumbs and fried until crispy. We serve our cauliflower schnitzel with cauliflower mash, salad leaves and a deliciously simple garlic butter. Heaven.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a tray with baking paper.

   
2. 2

   Remove the leaves from the cauliflower and slice the head down the middle. Slice a 1cm (0.4”) thick steak from each half of the head so you’re left with two steaks.

   
3. 3

   Add the cauliflower steaks to the tray. Coat in 1 teaspoon of olive oil, the chicken seasoning and pinches of salt and pepper. Roast for 15 minutes.

   
4. 4

   Break-up the leftover cauliflower into small florets and chop the stem. Steam until soft, then add to a food processor with a pinch of salt and pepper and a drizzle of olive oil. Blitz until smooth to create your mash.

   
5. 5

   Meanwhile, combine the breadcrumbs and dried herbs in a large plate, then leave to one side.

   
6. 6

   Next, combine the milk and vinegar in a jug. Then combine the flour and cornflour in a large mixing bowl, pour in the milk mixture and whisk into a batter.

   
7. 7

   Dunk each steak into the batter, shake off any excess batter, then coat in the breadcrumbs.

   
8. 8

   Add 1.5 tablespoons of vegan butter and 1.5 tablespoons of olive oil to a pan on a medium heat. As soon as the butter has melted, add the breaded steaks and cook for 2-3 minutes on each side or until golden. Then transfer to kitchen paper and sprinkle over some salt.

   
9. 9

   Lastly, remove any breadcrumbs from the pan so they don’t burn. Add the chopped garlic and cook for 30 seconds, then add the remaining tablespoon of vegan butter and the parsley. Cook until the butter melts, then remove from the heat.

   
10. 10

    Add the mash, schnitzels, and salad leaves to a plate, then drizzle over the garlic and parsley butter to serve.