About five years ago, I started eating meat again because my body craved it though most of our meals are still vegetarian.
The other day I wondered what it would be like to do something different with cauliflower and the "schnitzels" – though I don't like calling them that but can't think of anything else –were the result. We had them tonight and, OMG, they were sooooo yummy. I think this may very well become one of our staples.
Instead of simply drizzling the schnitzels with lemon juice, I concocted a fruity salsa that is really gorgeous and would also go well with steamed or fried fish.
freshly ground black pepper
2 kiwis, finely cubed, half of the cubes mashed
zest of half a lime
juice of half a lime
juice and flesh of half an orange
1/2 red chili, deseeded and finely sliced
fresh coriander chopped, if at hand
1 tsp of honey
1.First made the salsa by mixing all the above ingredients to give them a chance to marinate. I didn't have any coriander but think it would go really well with this salsa.
3. Boils plenty of water, add salt and pepper and blanch the cauliflower for 3 minutes. Remove and plunge into iced water to prevent it from cooking further. Pat dry with paper towel or a clean dish towel.
5. Heat some olive oil in a frying pan. Fry the cauliflower schnitzels and florets over a medium heat for 10-15 minutes until they're golden and the vegetables are tender.