Cauliflower Schnitzel

Cauliflower Schnitzel
Since I am from Germany and traditional dishes like Schnitzel kind of belongs to life, I decided to try a Vegan Schnitzel version this week. Since the husband is a sucker for Cauliflower lately, I thought this might be a good opportunity to mix it up a little bit. This Recipe is something I completely made up, so please excuse any not 100% perfect outcomes. The husband gave it a 9.5 out of 10 points though, so I thought it would be good enough to share with you folks. And also, since this is husband approved: I think this might be a good and fun Veggie-dish for the little ones.

What you need/I used:

  • 1 Large Head of Cauliflower
  • 2 Large Potatoes
  • 3 Tbsp. Vegan Cream Cheese
  • Nutmeg, Salt, Pepper
  • 1 Cup Whole Wheat Flour
  • 1/3 Cup Ground Flaxseed
  • Oil

Chop up the Cauliflower and skinned Potatoes and cook in water until they are soft. Don’t let them get extremely soft though, 15 minutes of cooking should be fine. In a Food Processor mash up the Cauliflower and Potatoes without the water. When smooth, add the Cream Cheese and spices. I used about 1/2 Teaspoon Nutmeg, 1/4 Teaspoon Salt and 1/4 Teaspoon Pepper. Mix everything together well and let cool for a few minutes. In a small bowl mix together the Whole Wheat Flower and Flaxseed. With the Cauliflower mixture form balls and roll them in the Flour mix. If the mixture is too fluffy, mix in some flour to give it more texture. Try to coat the balls in Flour, so you get a nice crust when frying. Heat some Oil (I used Olive) in a large Pan and place the Schnitzel in it when hot. Push the Balls down in to little Schnitzel shapes and fry on each side for a few minutes over high heat. Try not to burn them, but they definitely should be well browned. I served this with Potatoes and a simple Vegan Roux that I made using the Cauliflower Cooking Liquid.



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