Cauliflower Schnitzel Mexican Aioli
Plant based, nutrient rich cauliflower gets the schnitzel treatment with a crispy coating and Mexican dipping sauce.
Casual Dining
Australian
Ingredients per serve
Cauliflower Schnitzel Mexican Aioli
−
+
€10000.0
Cauliflower schnitzel
Large cauliflowers
/x
2.0 x
0%
Panko breadcrumbs
/g
300.0 g
0%
KNORR Tomato Powder 850 g
/g
50.0 g
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/g
750.0 g
0%
Mexican Ailoi
HELLMANN'S Real Mayonnaise 2.4 kg
/g
200.0 g
0%
KNORR Mexican Chunky Salsa Mild GF 1.95 kg
/g
100.0 g
0%
/
Cauliflower schnitzel
-
Large cauliflowers 2.0 x
-
Panko breadcrumbs 300.0 g
Mexican Ailoi
Preparation
-
Cauliflower schnitzel
- Trim leaves off cauliflower, discard and cut cauliflower into 2 cm slices.
- Combine panko crumbs with KNORR Tomato Powder.
- Mix KNORR Hollandaise Sauce with 200 ml water.
- Dip each slice of cauliflower in Hollandaise then coat in breadcrumb mixture.
- Deep fry until golden and tender. Drain.
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Mexican Ailoi
- Mix HELLMANN’S Real Mayonnaise with KNORR Mexican Chunky Salsa.
-
To serve
- Serve cauliflower schnitzel with Mexican aioli.
- Serve with heirloom tomato salad and onion rings.
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Tip
- Handle the cauliflower slices carefully when preparing, so they don’t break.
