Wednesday, 25 February 2015

Cauliflower "Schnitzels" with Fruity Salsa


I was a vegetarian for 22 years, at times eating fish and at times eating vegan. Yet, I never felt the need to eat meat replacements. So no veggie sausages and the like for me. During my transition in the mid- to late 80's I tried soja mince and tofu but both left me cold. I realised that eating vegetarian food can be very satisfying and emulating your meat and two veg was completely unnecessary.

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.

Cauliflower schnitzels:
1 cauliflower
bread crumbs
sea salt
freshly ground black pepper
1 egg
olive oil

Fruity salsa:
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
pepper
salt

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.

2. Next, I removed the leaves from the cauliflower and cut it into 2 cm thick slices. I cut off too much of the stalk and ended up with lots of bits and only two actual slices. Lesson learned.

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.

4. Beat the egg in a deep plate, season with pepper and salt. Pour the breadcrumbs onto a dinner plate. Dip the cauliflower slices into the egg first and into the breadcrumbs next. Do the same with the remainder of the cauliflower

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.

6. Serve with the salsa.

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