Cauliflower “Schnitzel”

1 lg. head of cauliflower
3 lg. eggs, beaten
1 1/2 c. flour
2 c. plain bread crumbs
2 Tbsp. fresh squeezed lemon juice
2 cloves of garlic, minced
3 tsp. salt, or to taste
1/4 tsp. ground Rosemary
fresh cracked black pepper, to taste
1/3 c. Persian Lime Olive Oil, plus more for frying (could use a robust Extra Virgin Olive Oil)


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 inch thick steaks. It won't be perfect, some might fall apart, don't worry about it. Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into 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. Whisk together the flour with 1/4 teaspoon Rosemary, a teaspoon of salt, and pepper to taste. In a heavy bottom pan, or dutch oven, heat 2 inches of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F. 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 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.

*Tested in the Vegetarian Cooking Class

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