Cauliflower Schnitzel — Crispy Breaded Cauliflower – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate and season with salt and black pepper.

   💡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 and cumin.

To assemble

1. 4
   Break the vegetable into florets.

   Knife
2. 5
   Cook the vegetable in salted water 5 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.
3. 6
   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.
4. 7
   Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 8
   Transfer to paper towels.
6. 9
   Serve hot with Tahini.