Crisp cauliflower schnitzels

INGREDIENTS

1 large cauliflower (with leaves) 5 eggs

Salt and pepper

1 tsp garlic powder

1tsp onion powder

1 tsp sweet paprika

1 pack (400g) plain panko bread crumbs

Sunflower oil

METHOD

Wash the cauliflower, cut off (and keep) the leaves and slice the cauliflower carefully into 1cm-thick slices, cutting down through the stem. You might only manage to get three or four full length slice and the rest of the pieces will probably be small or medium-sized.

Bring a large pan of water to the boil and simmer the cauliflower slices and leaves for 12-15 minutes until tender. Drain and leave to cool.

Line a large oven tray with baking paper and oil it generously with a brush. Heat your oven to 200°C (180° fan).

Beat the eggs in a large bowl and add salt and pepper,garlic powder, onion powder and paprika and mix well. Lay the panko on a large platter or tray.

Dip each piece of cauliflower in the beaten egg to coat both sides. Then dip the cauliflower into the panko bread crumbs pressing slightly on both sides (not to break the cauliflower) to make sure the panko sticks to the egg and cauliflower.

Lay on the oiled tray and brush a little more oil lightly on top of the cauliflower.

You will have some panko and eggs left over. Combine them and add the remaining small pieces of cauliflower and the leaves and form patties by pressing firmly — they will look like larger schnitzels.

Bake all of the schnitzels and patties in the preheated oven for 20 - 30 minutes until crisp and golden brown.

Instagram: fabienne_ viner_luzzato