Cauliflower Schnitzel with Mustard Cream Sauce
Cauliflower schnitzel. Lghtly roasted, breaded, and pan-fried until golden . Served with a rich mustard cream sauce made with beer, cashew cream, and shallots.
Ingredients
For the cauliflower schnitzel:
- 2 large heads cauliflower cut into 8 steaks total
- 3 tablespoons olive oil
- 1 tablespoon poultry seasoning store-bought or homemade
- ½ teaspoon salt
For the slurry:
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 2 cups cold unsweetened soy milk or any unsweetened vegan milk
- 1 tablespoon Dijon mustard
For the breading:
- 2 cups fine dry breadcrumbs
- 1 tablespoon poultry seasoning store-bought or homemade
- 1 teaspoon kosher salt use less if your poultry seasoning contains salt
- Safflower oil for frying
For the mustard cream sauce:
- 1 cup thinly sliced shallots
- 2 tablespoons olive oil
- Pinch plus ½ teaspoon salt
- ⅓ cup whole unroasted cashews
- 1½ cups vegetable broth
- 1 cup pilsner beer
- Freshly ground black pepper
- 2 tablespoons whole grain Dijon mustard
For garnish
- Lemon slices for roasting
- Fresh parsley
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment. Place four cauliflower steaks on each sheet. Drizzle each with 1½ tablespoons olive oil and sprinkle with poultry seasoning and salt. Toss to coat. Tuck lemon slices onto the tray if using. Bake for 12 minutes, rotating pans halfway through. Remove and set aside to cool.
- While the cauliflower roasts, make the sauce. Preheat a saucepan over medium heat. Sauté the shallots in olive oil with a pinch of salt for about 10 minutes, until lightly caramelized. Meanwhile, blend the cashews and broth in a high-speed blender until completely smooth.
- Turn the heat up under the shallots and pour in the beer, ½ teaspoon salt, and several grinds of black pepper. Let it bubble and reduce for about 3 minutes. Reduce heat to low, add the cashew cream, and stir until thickened, about 5 minutes. Stir in the mustard. Taste for seasoning. Keep warm.
- Make the slurry: In a wide bowl, whisk together the flour and cornstarch. Add half the soy milk and stir until smooth. Mix in the remaining milk and Dijon mustard.
- Now we are ready to bread the cutlets. On a large rimmed plate, mix together the breadcrumbs, poultry seasoning, and salt.
- Set up your assembly line, left to right: roasted cauliflower, slurry, breadcrumbs, and a piece of parchment for the finished steaks. Dip each steak into the slurry, let the excess drip off, then press into the breadcrumbs, sprinkling more on top to coat completely. Use one hand for wet, one for dry, or you'll end up with a breadcrumb mitten.
- Now we cook! Preheat a large cast-iron pan over medium heat. Pour a thin layer of safflower oil into the pan, about ¼ inch deep. Fry the steaks in batches until golden brown, about 4 minutes per side. Keep finished steaks warm in a 250°F oven.
- Serve over mashed potatoes or your preferred starch, spooning plenty of mustard cream sauce over the top. Garnish with fresh parsley and roasted lemon slices.
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