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Cauliflower Schnitzel and Romesco Potato Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

14.8g

Energy (kJ)

2012kJ

Energy (kcal)

481kcal

Carbohydrate incl. fibre (g)

78.7g

Carbohydrate excl. fibre (g)

67.8g

Sugar (g)

9.9g

Fibre (g)

10.9g

Fat (g)

13.5g

Saturated fat (g)

1.1g

Unsaturated fat (g)

10.2g

Monounsaturated fat (g)

6.5g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

151mg

Salt (g)

0.38g

Vitamin A (IU)

2791IU

Vitamin C (mg)

142.1mg

Calcium (mg)

116mg

Iron (mg)

3.11mg

Potassium (mg)

1293mg

Total

59.0g

8048kJ

1925kcal

314.7g

271.2g

39.5g

43.5g

53.9g

4.5g

40.6g

26.1g

14.6g

0.0g

0mg

602mg

1.51g

11163IU

568.3mg

462mg

12.43mg

5174mg

  • 1 Knorr Zero Salt Veggie Stock Cube
  • 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