Cauliflower schnitzels

Cauliflower boring? Not with this recipe! In 1-2-3 you transform this surprising vegetable into a taste bomb. Whether you roast it, steam it or serve it as a schnitzel like our recipe here, cauliflower is much more versatile than you think.
Quickly discover this beautifully presented vegetarian plate with lots of flavour! It is also quick and easy to prepare.

Ingredients (2 servings)

2 Columbus eggs, beaten
1 large cauliflower
50 g panko breadcrumbs
1/2 cup grated Parmesan cheese (optional)
1 tsp paprika
1 tsp garlic powder
125 g Greek yoghurt
olive oil
Lemon juice to taste
Chives
salt and pepper
Optional: 1 tbsp pesto or tahini

Preparation

Remove the leaves from the cauliflower and cut off the stem. Cut the cauliflower into thick slices of around 1.5 cm to make 4 large ‘escalopes’.
In a bowl, mix the panko breadcrumbs with the Parmesan, paprika, garlic powder, salt and pepper. Place the beaten eggs in another bowl.
Dip each cauliflower slice in the beaten eggs, then in the panko mixture, making sure the cauliflower slices are well coated on all sides.
Heat a large frying pan over a medium heat with olive oil. Once the oil is hot, add the breaded cutlets and cook for around 4 to 5 minutes on each side, until golden and crispy.
Make a sauce with Greek yoghurt, lemon, chives, salt and pepper to accompany the cauliflower cutlets. You can also replace the lemon and chives with 1 spoonful of pesto or tahini.