Cauliflower “Schnitzel”

Cauliflower "Schnitzel"
Print Recipe
Cauliflower "Schnitzel"
Print Recipe
Servings Prep Time Cook Time Passive Time
4servings 15minutes 5minutes 1/2 hour
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
5minutes 1/2 hour
Ingredients
  • 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
Servings: servings
Units:
Ingredients
  • 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
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a heavy bottom pan, or dutch oven, heat 2" (approx. 1/2 cup) of the high polyphenol olive-oil to 350F.
  5. First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs.
  6. 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.
  7. 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
Recipe Notes

This recipe uses Frescolio's high polyphenol (300+) Mono-Varietal EVOO. We wouldn't suggest switching it out for anything else, because the higher polyphenol count contributes to it having a high smoke point. Used an EVOO with a lower polyphenol count may cause the olive-oil to break down sooner, and since you're frying at 350F it's better to have a higher smoke point.