Vegan Cauliflower Schnitzel with homemade almond milk – 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
   Soak the almonds overnight in cold water.

   Bowl
3. 3
   Drain the almonds and rinse well.

   Colander
4. 4
   Grind the almonds in a blender with the water for 2–3 minutes, until smooth.

   Blender

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5. 5
   Strain through cheesecloth set over a bowl, and squeeze well.

   CheeseclothBowl

   💡Squeeze the cloth well to get out as much liquid as possible; the milk separates as it stands, so shake it before using.
6. 6
   Whisk the milk with the cornstarch in a wide bowl until there are no lumps.

   BowlWhisk
7. 7
   Spread the crumbs on another flat plate.

To assemble

1. 8
   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. 9
   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.

   StoveFrying 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. 10
   Transfer to paper towels.
4. 11
   Serve hot with lemon and tahini sauce.