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Cauliflower "Schnitzel" Fried in Ultra Premium Extra Virgin Olive Oil

1 large head of cauliflower

3 large eggs, beaten

1 1/2 cups of flour

2 cups of plain bread crumbs

2 tablespoons of fresh lemon juice

2 cloves of garlic, minced

3 teaspoons of salt (or to your taste)

fresh cracked black pepper

1/3 cup of Ultra Premium Extra Virgin Olive Oil for frying


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 of salt and pepper. Place the cauliflower steaks and marinade into a shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least half  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, Ultra Premium High Polyphenol (300 polyphenol or more) 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 bread crumbs.

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

Adjust seasoning by adding more salt if desired or pepper.

For presentation, consider serving the steaks on top of a bed of baby arugula or salad with additional lemon Olive oil or lemon wedges.

Serves 4-6

Recipe from Veronica Foods


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