Cauliflower Schnitzels

While the Chicken Schnitty is a yummy staple classic and a great go-to midweek family dinner, here is an alternative that is full of flavor and boosts your 5-a-day vegetables. A vegetarian take on the beloved chicken schnitzel, our cauliflower version is coated in paprika-flavored breadcrumbs and served with roasted scallop potatoes and mixed beans.

SERVES 4. PREP 20 MINS. COOK 15 MINS

INGREDIENTS
4 x potatoes, cut sliced in scallop
Oil oil
Salt and pepper
1 large cauliflower or 2 small ones
45g cornflour, plus ½ tsp extra mixed with 50ml cold water
1 tsp paprika
2 medium free-range eggs
Grated parmesan cheese
100g dried breadcrumbs (or gluten free breadcrumbs)
Salt and pepper
Olive oil for frying
1 x 400g tin of mixed beans
Micro herbs or green leaves
Grated zest and juice ½ lemon, plus wedges to serve

METHOD
Preheat oven 200°C/180°C fan/gas 5.

Place baking paper on an oven tray. Coat the potato scallops with oil, salt and pepper. Place on the tray and cook for 35-40 minutes.

Cut the cauliflower head into 4 x 1 to 1.5cm slices. If the cauliflower crumbles slightly when sliced still use the crumbly bits.

Mix cornflour, ¼ tsp of paprika, and salt and pepper in a wide shallow bowl. Beat the eggs in a separate wide shallow bowl, and put the breadcrumbs and parmesan cheese in a third bowl. Dust each cauliflower slice in the flour mixture, shake off the excess, then coat in the egg and finally in the breadcrumbs, gently patting on the crumbs to cover.

Heat the oil in a large frying pan. Fry the cauliflower slices on each side until crispy and golden, then transfer to an oven tray lined with baking paper and place in the oven. Roast for around 10 minutes until tender.

Place the roasted potatoes on a plate followed by the mixed beans, cauliflower schnitty on top, and finally dress with the micro herbs/green leaves. Add grated lemon rind and juice of a lemon.

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