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Cauliflower Schnitzel

Nutrient-rich cauliflower gets the schnitzel treatment with a crispy coating and squirt of lemon juice.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
404 calories per serving


> 2 small heads cauliflower
> 1/4 cup parsley
> 1 lemon
> 4 large eggs
> 2 tbsp Dijon mustard
> 1 1/2 cups plain bread crumbs
> 1/4 cup olive oil


Preheat oven to 425°F. Remove any leaves from cauliflower and trim bottoms of stems. Cut 2 slices (each about 1-inch thick) from center of each cauliflower head, keeping core intact and reserving trimmed cauliflower ends for other use. Place on a parchment-lined baking sheet. Roast 15 min., until almost tender.
Meanwhile, chop the parsley and cut the lemon into wedges. In a shallow baking dish, whisk together the eggs and mustard. Add the bread crumbs to another large shallow dish.
Let cauliflower cool, then season with salt. Dip each cauliflower steak into egg mixture to coat all sides, letting excess drip off into bowl. Press into bread crumbs to coat on all sides.
In a 12-inch skillet, heat the oil on medium-high. Add 2 of the breaded cauliflower steaks and fry 2–3 min. on each side, until golden brown. Transfer cauliflower to a paper towel-lined platter. Repeat frying with remaining 2 cauliflower steaks. Season cauliflower with salt. Garnish with parsley and serve with lemon.


For some extra tang, serve with spicy horseradish mustard.

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