European cuisine
Easy

Cauliflower Schnitzel With Salad

Cauliflower Schnitzel With Salad
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Nutrient-rich cauliflower gets the schnitzel treatment with a crispy coating and pairs with refreshing cucumber salad.

Recipe
PRE TIME: 10 min
COOKING TIME: 20 min
TOTAL TIME: 30 min
4 SERVING
Ingredients:
  • 2 lb. Cauliflower
  • 1.5 oz. Parsley
  • 2 Egg
  • 5.3 oz. AP Flour
  • 1.8 oz. Parmesan Cheese
  • 1/4 tsp. Dried Oregano
  • 1/4 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 cup Bread crumbs
  • 9.7 oz. Cucumber
  • 1.4 oz. Shallot
  • 0.5 oz. Fresh Dill
  • Seasoning:
  • 1 tbsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 1/4 tsp. Sugar
  • 1 tbsp. Rice Vinegar
  • 2 tbsp. Olive Oil
Directions:
1
Cut off the head of cauliflower, then cut into little pieces. Put in a bowl, transfer to the microwave, and heat for about 10 minutes over high heat.
2
Take out the cauliflower from the microwave, put in a food processor, and blend until small pieces are formed. Then, put the mixture in a bowl and add parsley, 2 eggs, flour, parmesan cheese, dried oregano, salt and black pepper. Mix well.
3
Form the cauliflower into a pancake shape, coat with bread crumbs, and place them in the oiled skillet.
4
In the skillet over medium-high heat, sear the cauliflower pancake and cook until golden brown on both sides.
5
Slice the cucumber, add to a bowl, season with salt, and set aside for 5 minutes. Meanwhile, mince a shallot and dill, and put in another bowl.
6
Squeeze out the juice of the cucumber, mix with the shallot and dill. Then, add sugar, rice vinegar, black pepper, salt and olive oil. Mix well.
7
Serve and enjoy!
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