Vegan Cauliflower Schnitzel – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate and mix in the garlic, paprika, smoked paprika, 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
   Whisk the milk with the cornstarch in a wide bowl until there are no lumps.

   BowlWhisk
3. 3
   Spread the crumbs on another flat plate.

To assemble

1. 4
   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.
2. 5
   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.
3. 6
   Transfer to paper towels.
4. 7
   Serve hot with lemon and tahini sauce.