Cauliflower “Schnitzel”
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
5minutes 1/2 hour
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
5minutes 1/2 hour
Ingredients
  • 1large head of cauliflower
  • 3large eggsbeaten
  • 1 1/2 cups flour
  • 2cups plain bread crumbs
  • 2tbsp fresh lemon juice
  • 1/2 lemonfor presentation, if desired
  • 2cloves garlicminced
  • 3tsp salt
  • 1/3cup Frescolio Mono-Varietal EVOORobust, polyphenol count of 300+
  • 1/2cup Frescolio Mono-Varietal EVOORobust, polyphenol count of 300+
  • pepperto taste
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.