Golden Cauliflower Schnitzel

Ingredients

In this Viennese adaptation, the original Italian Cavolfiore dorato is transformed into a schnitzel by coating the cauliflower florets in a breading and frying them to a golden crisp. This adds a delightful crunch and texture to the dish, while still retaining the natural flavors of the cauliflower. We alse have the original recipe for Cavolfiore dorato, so you can check it out.

• 1 medium cauliflower head, cut into florets 1 medium cauliflower head, cut into florets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 9g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, salt, and black pepper.
2. 2.
   Dip each cauliflower floret into the flour mixture, shaking off any excess.
3. 3.
   Dip the floured florets into the beaten eggs, allowing any excess to drip off.
4. 4.
   Coat the cauliflower in breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat.
6. 6.
   Fry the cauliflower in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove from the skillet and drain on paper towels to remove excess oil.
8. 8.
   Serve the Golden Cauliflower Schnitzel hot, with a side of lemon wedges and your favorite dipping sauce.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• For extra flavor, add a pinch of dried herbs such as thyme or oregano to the breadcrumb mixture.
• Serve the schnitzel with a side of potato salad or sauerkraut for a traditional Viennese meal.
• To make the schnitzel extra crispy, refrigerate the breaded cauliflower for 30 minutes before frying.
• If you prefer a lighter version, you can bake the breaded cauliflower in the oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.

Serving advice

Serve the Golden Cauliflower Schnitzel hot, accompanied by lemon wedges for a tangy kick. It pairs well with a side of potato salad or sauerkraut.

Presentation advice

Arrange the Golden Cauliflower Schnitzel on a platter, garnished with fresh parsley or chives for a pop of color. Serve with lemon wedges on the side for squeezing over the schnitzel.