SMOKY CAULIFLOWER SCHNITZEL
RECIPE TYPE
Holiday, Vegetarian
SERVES
SERVES4
Prep: 20 min
Cook: 30 min
Ingredients
1 cauliflower, leaves removed and trimmed (about 1 kg)
1 1/2 tsp smoked paprika
2 large Longo's Enriched Coop Eggs
1 1/4 cups Longo's Panko Breadcrumbs
4 lemon wedges (about half a lemon)
8 cups Longo's Organic Spring Greens or chopped romaine
3/4 cup Longo's Caesar Salad Dressing (approx.)
Directions
Cut cauliflower into approximately 4 equal slices with the stem intact. Drizzle slices with about 4 tbsp Longo's Essential 100% Pure Canola Oil. Sprinkle with smoked paprika, 1 tsp salt and 1/2 tsp pepper.
Lightly beat eggs in shallow dish and place breadcrumbs in another. Dip each piece of cauliflower into egg, letting excess drip off. Coat in breadcrumbs and place on baking sheet lined with parchment paper. (Dip any remaining cauliflower pieces that may have fallen off into egg and then coat in breadcrumbs and add to baking sheet.
Roast in preheated 425°F oven for about 30 minutes, turning once, or until golden and tender.
Serve with spring greens, a lemon wedge and a side of Caesar salad dressing.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 13g | Fibre 7g |
Fat 43g | Sugar 6g |
Carbs 32g | Sodium 1060mg |
