Cauliflower Schnitzel

​Ingredients:
  • 1 large head of cauliflower
  • 3 large eggs, beaten
  • 1 1/2 cups flour
  • 2 cups plain bread crumbs
  • 2 tablespoon fresh squeezed lemon juice
  • ​2 cloves of garlic, minced 
  • 3 teaspoons salt, or to taste
  • fresh cracked black pepper, to taste
  • 1/3 cup MOV Extra Virgin Olive Oil, plus more for frying
​
Directions:
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, don't worry about it.

Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. 

Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag.  Coat the cauliflower well and marinate for at least 1/2 hour.  

Whisk the eggs in a pie tin, or similar large flat, shallow dish. 
Whisk together the flour with a teaspoon of salt, and pepper to taste.   

In a heavy bottom pan, or dutch oven, heat 2" of super fresh,  High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.

First dredge the marinated cauliflower in the seasoned flour. 
Dip each steak into the whisked eggs, then dip into the bread crumbs.

​Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. 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. 

serves 4-6
​Enjoy!!