Cauliflower "Schnitzel"

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 20 minutes

Ingredienser

1 large head of cauliflower

3 large eggs (beaten)

1 1/2 cups flour

2 cups plain bread crumbs

2 tbsp fresh lemon juice

1/2 lemon (for presentation, if desired)

2 cloves garlic (minced)

3 tsp salt

1/3 cup Frescolio Mono-Varietal EVOO (Robust, polyphenol count of 300+)

1/2 cup Frescolio Mono-Varietal EVOO (Robust, polyphenol count of 300+)

pepper (to taste)

Instruktioner

Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, but don't worry about it.

Whisk together 1/3 cup of olive-oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinate in a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.

Whisk the eggs in a pie tin, or similar large flat, shallow dish. In a separate dish, whisk together the flour with a teaspoon of salt, and pepper to taste.

In a heavy bottom pan, or dutch oven, heat 2" (approx. 1/2 cup) of the high polyphenol olive-oil to 350F.

First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs.

Fry the coated cauliflower steaks on each side for about 2 minutes, or until golden brown. Allow to drain on a rack or paper towels before serving.

Adjust seasoning by adding more salt if desired or pepper. For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges