Germany Main – Cauliflower Schnitzel

It wouldn’t be Germany week without featuring a schnitzel! As it is traditionally made with pork or veal, we needed to find a vegetarian alternative. For this dish, we used a recipe from the book Speedy Bosh by Henry Firth and Ian Theasby. Not only was it a vegan recipe, but it was also pretty quick to make!

The most important part of this schnitzel is getting a great cauliflower — preferably one with a thick stalk to make the texture as steak-like as possible. We’d recommend going to a local greengrocer where you can pick your own.

Large slices were cut through the whole cauliflower head, keeping the stalk intact to hold everything together. These were then dipped in a seasoned cornflour mixture, then milk (we used cow’s milk but plant-based works just as well), then panko breadcrumbs before shallow frying until beautifully golden.

In the book there are 3 variations on how to serve the schnitzel. We opted for a creamy paprika sauce — a rich combination of garlic, cream and paprika that made a wonderful accompaniment. We served it with mashed potato for a classic pairing.

We also had our schnitzel with a delicious glass of German red wine — a Pinot Noir ‘Sandstein’ from G. Stepp, which was highly recommended!

Let us know on social media if you give this a go — we’d love to hear from you!