Cauliflower Schnitzel

Cauliflower Schnitzel

Chef Bonnie Morales of Kachka restaurant in Portland, OR, says Russians use the word “schnitzel” to describe anything battered and pan-fried. Here, thick-cut slabs of cauliflower get the schnitzel treatment. They’re first steamed until tender, then soaked overnight in a mustardy marinade before getting dredged in breadcrumbs and fried until golden and crisp. It’s a meatless main with an ingenious twist. Ingredients For the Marinade: ½ cup (120 mL) Water ½ cup (120 mL) White Vinegar 4 Tbsp (20 grams) Parsley Leaves, finely chopped 4 Tbsp (60 grams) Russian Mustard or Spicy Brown Mustard 2 Tbsp (30 grams) Dijon Mustard 1 Garlic Clove 1 Tbsp (12 grams) Granulated Sugar 1 Tbsp (9 grams) Kosher Salt For the Schnitzel: 2 heads Cauliflower 1 cup (120 grams) All Purpose Flour 2 cups (120 grams) Breadcrumbs 2 Large Eggs Kosher Salt (as needed) Black Pepper, Freshly Cracked (as needed) 8 Tbsp (120 mL) Canola Oil   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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