Ingredients per serve
Cauliflower schnitzel
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Large Cauliflowers 2.0 x
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Panko breadcrumbs 300.0 g
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Water 200.0 ml
Mexican Ailoi
Preparation
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Cauliflower schnitzel
- Trim leaves off cauliflower, discard and cut cauliflower into 2 cm slices.
- Combine panko crumbs with KNORR Tomato Powder.
- Mix KNORR Hollandaise Sauce with 200 ml water.
- Dip each slice of cauliflower in Hollandaise then coat in breadcrumb mixture.
- Deep fry until golden and tender. Drain.
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Mexican Ailoi
- Mix HELLMANN’S Real Mayonnaise with KNORR Mexican Chunky Salsa.
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To serve
- Serve cauliflower schnitzel with Mexican aioli. Serve with heirloom tomato salad and onion rings.
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Tip
- Handle the cauliflower slices carefully when preparing, so they don’t break.
