Cauliflower ‘Schnitzel’ and Harissa Mashed Potatoes
This dish proves that being a vegetarian is as exciting and creative as its carnivore counterpart. If you ever crave chicken schnitzel, this version will be sure to satisfy.
Shopping list for cauliflower schnitzel
- 2 small heads cauliflower
- 4 large eggs
- 1 ½ cups panko bread crumbs
- Dry herbs for panko seasoning
- Garlic powder
- Chili pepper flakes (optional)
- Vegetable oil (for frying)
Cauliflower schnitzel recipe
In a wide pan, bring 3 cups of water to a boil. Remove any leaves from the cauliflowers and trim the bottoms of the stems. Cut as many ¾” thick intact slices from the center of each cauliflower head (usually 2-3). Add the steaks to the boiling water for another 2 minutes or until half-way cooked. Remove, drain, and let cool when ready.
In a shallow baking dish, whisk together the eggs and in another large shallow dish, add the panko bread crumbs. Season the bread crumbs with dry herbs, garlic powder, salt, and chili pepper flakes if desired. Dip the cooled off cauliflower into the egg mixture and entirely coat both sides. Press the steaks into the bread crumbs and turn over until evenly coated.
In a medium size skillet, heat oil on medium-high. Once the oil is hot, add the breaded cauliflower and fry for about 2 minutes on each side or until golden brown, Once ready, sprinkle with some salt.
Shopping List for mashed potatoes
- 3 pounds potatoes (we used a mix of Yukon Gold and russet potatoes)
- Fine sea salt
- 6 tablespoons butter
- Harissa hot sauce and marinade
Recipe for Harissa mashed potatoes
Bring a pot of salted water to a boil. Peel the potatoes, quarter, and rinse. Cook the potatoes until tender and drain- about 15 minutes. Mash the potatoes in the same pot that you boiled them in, then add in the butter and harissa hot sauce and marinade until creamy smooth. Season with salt if needed.