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Crispy cauliflower schnitzel on a paprika and walnut dip

This recipe for cauliflower schnitzel with muhammara (paprika and walnut dip) brings the best of both worlds to your plate. A hearty, vegetarian main course that shines both visually and in terms of taste. Quick to make, beautifully presented and simply irresistible ❤️

Cauliflower schnitzel
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Cauliflower schnitzel recipe – the ingredients

Here is an overview of the ingredients. As always, you will find the exact quantities at the bottom of the recipe cards.

  • Cauliflower: The centerpiece. If you don’t like cauliflower, you can use thick slices of celery or kohlrabi (alternative).
  • Flour (type 405): Serves as an “adhesive base” to prevent the egg from slipping off the smooth cauliflower. Rice flour or starch is ideal for a gluten-free version.
  • eggs: They act as an adhesive between the flour and the breading and ensure a stable crust.
  • Breadcrumbs (breadcrumbs): Provides the ultimate crunch. For more texture, you can use panko (Japanese flakes).
  • Neutral oil (rapeseed/sunflower): Ideal for frying as it can withstand high temperatures without burning or distorting the taste.
  • Serve with muhammara: This is a paprika and walnut dip from the Middle East. You can find my muhammara recipe here. If you’re in a hurry, you can also buy ready-made muhammara from the supermarket.
  • Other/decoration/dressing: Lemon, fresh herbs, olive oil
Cauliflower schnitzel
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Cauliflower cutlets: step-by-step instructions

  • Preparation: Wash the cauliflower and trim the stalk slightly. Carefully cut approx. 2-3 cm wide slices from the center. Carefully break off the remaining florets at the sides – these are also breaded like small cutlets.
  • Gentle pre-cooking: Gently simmer the cauliflower slices and florets in a large pan of boiling salted water for approx. 6-7 minutes. Important: The water must not bubble so that the slices remain stable and do not fall apart.
  • Drying & seasoning: Carefully lift the cauliflower out of the water with a slotted spoon, drain well and gently pat dry with kitchen paper. Season with salt and pepper.
Cauliflower schnitzel
  • The breading line: Prepare three deep plates: With flour, whisked eggs and breadcrumbs. Turn the cauliflower first in the flour (tap off excess flour), then dip in the egg and finally in the breadcrumbs. Press the breadcrumbs down lightly.
Cauliflower schnitzel
  • Fry until golden brown: Heat the oil in a large frying pan. Fry the schnitzels over a medium heat on both sides for approx. 3-4 minutes until golden brown and crispy. Drain briefly on kitchen paper.
Cauliflower schnitzel

Serve & enjoy:

  • A generous mirror Muhammara in the center of flat plates.
  • Drizzle with a dash of olive oil in a circular pattern.
  • Carefully place the crispy cauliflower cutlet on top of the paste.
  • Finish again lightly with salt and pepper, place a slice of lemon on top and sprinkle with the chopped herbs.
Cauliflower schnitzel

Why you’ll love this recipe

This dish is much more than just a “meat alternative”. Here are three reasons why the cauliflower schnitzel on muhammara will become your new favorite dish:

  • Texture play: The combination of the super crispy breading and the creamy, chunky muhammara makes for an exciting mouthfeel.
  • Healthy soul food factor: you get the full “schnitzel experience”, but with an extra portion of vitamins and healthy fats from the walnuts in the paste.
  • Simple sophistication: With just a few simple steps and simple ingredients, you can conjure up a dish that looks like fine dining and is perfect for guests or a special dinner.
Cauliflower schnitzel
SternShiba

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Cauliflower schnitzel
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More cauliflower recipes from me

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What do you think of this cauliflower recipe?

Praise, Criticism, Opinions

If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards

Unbenanntes Projekt 23
Cauliflower schnitzel

Crispy cauliflower schnitzel on a paprika and walnut dip

Golden-brown breaded cauliflower on the outside, tender on the inside on a spicy bed of oriental muhammara. A modern, vegetarian interpretation of the classic schnitzel.
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Prep Time 15 minutes
Cook Time 15 minutes
Other 5 minutes
Total Time 35 minutes
Servings: 3 Portions
Course: Main course
Cuisine: Fusion, Mediterranean, Oriental
Calories: 142
Ingredients Method Nutrition Notes

Ingredients
  

For the cauliflower cutlets
  • 1 medium cauliflower approx. 900g
  • 80 g Flour
  • 2 Eggs
  • 150 g Breadcrumbs / breadcrumbs
  • Salt & pepper to taste
  • 150 ml Neutral vegetable oil for frying e.g. sunflower oil
To serve
  • 1 tbsp Olive oil + more to taste
  • 3 Slices of lemon
  • 1 Handful of fresh herbs Parsley or coriander, chopped
  • approx. 200 g Muhammara see basic recipe on my homepage

Method
 

  1. Wash the cauliflower. Cut 2-3 slices about 2 cm thick from the center. Divide the remaining sides into large florets.
  2. Bring a large pan of salted water to the boil. Gently simmer the cauliflower slices for 5-6 minutes. They should remain firm to the bite and not fall apart.
  3. Carefully lift out the cauliflower and pat dry thoroughly with kitchen paper. Only now season with salt and pepper.
  4. Prepare a breading line with three plates (flour, beaten eggs, breadcrumbs). Turn the slices one by one in the flour, pull through the egg and press into the breadcrumbs.
  5. Heat the oil in a frying pan. Fry the schnitzels over a medium heat for approx. 3-4 minutes per side until golden brown.
  6. Place a layer of muhammara on the plate and drizzle with olive oil. Place the schnitzel on top and garnish with lemon and herbs.

Nutrition

Calories: 142kcalCarbohydrates: 21gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 109mgSodium: 42mgPotassium: 69mgFiber: 1gSugar: 0.2gVitamin A: 158IUCalcium: 20mgIron: 2mg

Notes

  • Make sure that the water does not bubble when pre-cooking, otherwise the cauliflower slices will break apart easily.
  • For extra crunch, you can mix 1 tablespoon of sesame seeds into the breadcrumbs.
  • You can find the recipe for muhammara (paprika and walnut dip) here.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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