Ingredients per serve

+

Cauliflower schnitzel

Mexican Ailoi

Preparation

  1. 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.
  2. Mexican Ailoi

    • Mix HELLMANN’S Real Mayonnaise with KNORR Mexican Chunky Salsa.
  3. To serve

    • Serve cauliflower schnitzel with Mexican aioli. 
    • Serve with heirloom tomato salad and onion rings.
  4. Tip

    • Handle the cauliflower slices carefully when preparing, so they don’t break.
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