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Cauliflower Schnitzel with Mexican Aioli

Cauliflower Schnitzel with Mexican Aioli – Recipe

Plant based, nutrient rich cauliflower gets the schnitzel treatment with a crispy coating and Mexican dipping sauce.

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Ingredients per serve

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What you need

Plant based, nutrient rich cauliflower gets the schnitzel treatment with a crispy coating and Mexican dipping sauce.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Cauliflower Schnitzel

    • Trim the leaves off and cut the cauliflower into 2 cm thick slices.
    • Combine the panko crumbs and KNORR Tomato Powder.
    • Mix together KNORR Hollandaise Sauce with 200 ml of water.
    • Dip each cauliflower steak in the hollandaise, then coat with panko mix.
    • Deep fry the cauliflower steaks until tender and golden. Drain and set aside.

  3. Mexican Aioli

    • Combine HELLMANN'S Real Mayonnaise with KNORR Mexican Chunky Salsa Mild. Set aside.

  4. To Serve

    • Plate the cauliflower steak with dollops of Mexican aioli.
    • Serving suggestion: Complete the dish with sides of heirloom tomato salad and fried onion rings.

  5. Chef's Tip

    • Handle the cauliflower slices with care when preparing, so they don't break.
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