Crispy Broccoli Schnitzel – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the garlic, paprika, salt and black pepper.

To assemble

1. 4
   Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Break the vegetable into florets.

   Knife
3. 6
   Cook the vegetable in salted water 3 minutes, until it is tender but not falling apart, drain and dry well.

   ⚙ Cooking in salted waterStovePotColander

   💡Overcooked cauliflower falls apart in the coating. Take it out when a knife goes in easily but it still holds its shape.

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
4. 7
   Pass each piece through the breading stations, in order, and press well so the coating sticks.

   💡A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the gluten-free flour blend.
5. 8
   Arrange on a baking sheet, drizzle the oil on top and bake 20–25 minutes, turning halfway, until the coating is golden and crisp.

   Baking panOven
6. 9
   Serve hot with Tahini.