Cauliflower "Schnitzel"

June 07, 2023



  • 1 large head of cauliflower
  • 3 large eggs, beaten
  • 1 ½ cups flour
  • 2 cups plain bread crumbs
  • 2 Tbs.  freshly-squeezed lemon juice
  • 2 cloves of garlic, minced
  • 3 teaspoons salt, or to taste
  • fresh cracked black pepper, to taste 
  • ⅓ cup + more for frying in 2" deep Ultra Premium Extra Virgin Olive Oil

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 ⅓ cup of olive oil, garlic, lemon juice, and 1 teaspoon each 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 30 minutes.

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

Heat 2" of olive oil in a heavy-bottom pan, or dutch oven to 350°F.

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.

Serves 4-6 

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