Cauliflower schnitzel is a delicious vegetarian alternative to traditional schnitzel. It features breaded and fried cauliflower steaks that are crispy on the outside and tender on the inside. Serve them with a squeeze of lemon juice and your favorite dipping sauce for a satisfying and flavorful meal.
- 1 large cauliflower head
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem, leaving the head intact. Slice the cauliflower into 1-inch thick steaks, starting from the center.
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. In another shallow dish, place the beaten eggs. In a third shallow dish, spread out the breadcrumbs.
- Dip each cauliflower steak into the flour mixture, coating it evenly, then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cauliflower into the breadcrumbs, making sure it is well coated on all sides.
- Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the pan.
- Place the breaded cauliflower steaks in the skillet and cook until golden brown, about 3-4 minutes per side. Work in batches if necessary, adding more oil as needed.
- Transfer the browned cauliflower steaks to the prepared baking sheet and bake for an additional 10-15 minutes, or until the cauliflower is tender.
- Serve the cauliflower schnitzel with lemon wedges and your favorite dipping sauce. Enjoy!
Note: You can customize the seasoning and spices to your preference. Feel free to add herbs or spices like smoked paprika or cayenne pepper for an extra kick.