Caulifower Schnitzel and Romesco Potato Salad

Cauliflower Schnitzel and Romesco Potato Salad

Name: Cauliflower Schnitzel and Romesco Potato Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: German
Ingredients: 1 Knorr Zero Salt Vegetable Stock Cubes; 1 cauliflower cut into slices roughly 3cm thick steaks; 1 piece of bread toasted blitzed into fine crumbs; 200 mL almond milk; 100 g plain flour; 1 tbsp lemon juice; drizzle of oil; 1 kg small waxy salad potatoes; 3 red peppers roasted skin removed; 80 g almonds toasted blitzed into fine crumbs; 70 g panko breadcrumbs; 2 tsp lemon juice; 1 tsp smoked paprika; handful of parsley chopped

Vegetarian

A great alternative to the classic Schnitzel using only delicious veggies!

40 MINS

Cooking Time
Easy

Difficulty
20 MINS

Prep Time
4 People

Serves

1 Knorr Zero Salt Vegetable Stock Cubes
1 cauliflower cut into slices roughly 3cm thick steaks
1 piece of bread toasted blitzed into fine crumbs
200 mL almond milk
100 g plain flour
1 tbsp lemon juice
drizzle of oil

Romesco Potato Salad

1 kg small waxy salad potatoes
3 red peppers roasted skin removed
80 g almonds toasted blitzed into fine crumbs
70 g panko breadcrumbs
2 tsp lemon juice
1 tsp smoked paprika

Garnish

handful of parsley chopped

Mix the Knorr Zero Salt Veggie Stock Cube with light olive oil, crushing up to make a paste. Set aside.
Take half of the Knorr Stock paste and add 1 tbsp lemon juice then brush on both sides of the cauliflower.
Dip the cauliflowers in the flour and shake off excess, then repeat with the almond milk, then add them to the panko, making sure every nook and cranny gets covered.
Heat your oil to 170°C and fry the Cauliflower Schnitzels on both sides until crispy and golden. Season with a squeeze of lemon juice.
Serve them with the potato salad and Romesco sauce then garnish with chopped parsley.
Boil the potatoes in a saucepan and cook until tender.
Meanwhile to make the Romesco sauce, take the roasted peppers and blitz them in a food processor to a rough paste. Add the almonds, breadcrumbs, smoked paprika, and 1/2 tbsp lemon juice. Mix until all combined then set aside - the sauce should have a dollopable consistency.
Take the other half of the Knorr Stock paste and cover your cooled potatoes with them, crushing them a little bit as you do so.
Heat a little oil in a griddle pan and add your potatoes (you'll probably have to do this in two batches). Allow them to get some nice charred lines.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	489.39 kcal
Protein (g)	14.86 g
Sugar (g)	10.49 g
Fat (g)	14.09 g
Fibre (g)	11.02 g

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