Schnitzel is a German word which means slices or cutlets of meat. Any variety of meat can be used which is dipped in batter, egg and finally in bread crumbs and pan fried. My recipe is a vegetarian take on the recipe using cauliflower. I have not used eggs here and baked the cauliflower slices in the oven instead of pan frying. Cauliflower is a versatile vegetable which is used in many cuisines in various forms. It is used in many regional Indian cuisines as well. The latest trend is riced cauliflower which resembles rice since the cauliflower is crushed/grated and is replaced in place of rice. There are many health benefits to the vegetable as it is keto friendly.
Coming back to the recipe make sure to keep the stem intact when you prep the cauliflower as it helps to easily slice. I used a small/medium sized cauliflower so I was able to get 4 slices from it. You can easily double the recipe as per your preferences.
10 minutes + marinating
About 45 minutes +marinating
- 1 cauliflower head, cut into 1-1 ½ “ thick slices
- For marinade:
- 2-3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt to taste
- ½ tsp pepper powder
- 2 tbsp flat leaf parsley, chopped
- For the batter:
- ⅓ cup all purpose flour
- Water to make a thin batter
- Salt to taste
- ⅛ tsp pepper powder
- ½ cup bread crumbs
- To serve decorate with fresh parsley
Place the sliced cauliflower in a wide flat bowl, pour the marinade over. Rub the marinade into each slice so the cauliflower is well coated. Keep aside for 2 hours or overnight in the refrigerator if you are making ahead.
Preheat the oven to 375 degree F. Prepare a baking sheet by lightly greasing with olive oil.
Make a thin batter with flour, water, salt and pepper. Place the bread crumbs in a bowl. Dip each cauliflower slice in the batter so it is well coated. Then roll the flour coated cauliflower in the bread crumbs until evenly coated.
Place the cauliflower slices on the baking sheet and bake for 30-35 minutes in the oven. To test check with a fork if the cauliflower is tender.
Serve hot with fresh parsley on top.
Be mindful when you add salt to the batter because there is some salt in the marinade as well.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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