Macadamia cauliflower schnitzel & salad

28th May 2020 | Eativity editors
Macadamia cauliflower schnitzel & salad

The schnitzel is one of Australia’s favourite comfort foods, and something you’ll see on pretty much every pub menu. Now you can enjoy a delicious schnitty at home, and you don’t even need to use meat. This fresh and tasty cauliflower schnitzel recipe, from nutritionist Jacqueline Alwill, uses cauliflower instead of chicken. It also uses super nutritious (and delicious) macadamia nuts and quinoa flakes as a coating.

To create the ultimate nourishing meal, Alwill adds a bright and super-healthy pine nut ribbon salad, to provide all the nutrients you need. Make this for your next meat-free Monday dinner. Or dish it up on a weekend night for a treat meal that isn’t a cheat meal.

Macadamia cauliflower schnitzel & salad

Macadamia cauliflower schnitzel with pine nut ribbon salad

Serves 4

You’ll need:

For the schnitzel:

1 large head cauliflower, sliced into 2cm thick steaks
1 cup gluten-free or spelt flour
2-3 large free-range eggs
¾ cup (120g) macadamia nuts, finely chopped
¾ cup (75g) quinoa flakes*
Extra virgin olive oil for frying
Sea salt and black pepper

For the pine nut ribbon salad:

2 carrots, peeled and trimmed
2 zucchini, trimmed
1 green apple, cored and cut into thin sticks
2 tablespoons pine nuts
2 tablespoons roughly chopped almonds
1½ tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar
3 tablespoons finely chopped mint
2 tablespoons finely chopped dill

To make the schnitzel:

1. Place gluten-free or spelt flour on one plate, crack eggs onto a separate plate and whisk. On a third plate combine finely chopped macadamia nuts and quinoa flakes.

2. Pat cauliflower dry after rinsing, then coat well in flour, followed by a good coating of egg and then the macadamia quinoa crumb. Set aside and repeat with remaining cauliflower.

3. Heat a fry pan on medium heat, add a few tablespoons of extra virgin olive oil to the pan.

4. Cook cauliflower for 6 minutes each side or until lovely and golden on each side, keeping cooked pieces warm in a low oven in between.

To make the salad:

1. While cauliflower is cooking, make the salad. Use a vegetable peeler to create ribbons with the vegetables.

2. Toast the pine nuts and almonds until golden.

3. Whisk together oil and vinegar and toss with vegetable ribbons, toasted pine nuts and almonds and fresh herbs.

4. Serve salad with your macadamia cauliflower schnitzel.

*You can find quinoa flakes at any major supermarket or health food store.

Recipe courtesy of Jacqueline Alwill, for Nuts for Life