Vegan Cauliflower Schnitzels and Slaw

Ingredients

1 whole cauliflower
1 3/4 cups (175 g) Panko breadcrumbs
1 Tbs lemon pepper seasoning
1/4 cup (35 g) cornflour
1/3 cup (80mL) oat milk
Vegetable oil, to shallow-fry
350 g superfood slaw Mix
2 Tbs basil pesto
1/2 cup (110 g) vegan aioli
Lemon wedges, to serve

Method

Cut cauliflower into thick slices. Combine the breadcrumbs and seasoning on a large plate. Place the cornflour and milk in separate shallow bowls. Working with 1 at a time, coat the cauliflower slices in the cornflour, shaking off excess. Dip in the milk, then in the breadcrumb mixture and turn to coat. Transfer the cauliflower slices to a baking tray.

Add enough oil to come 1cm up the side of a large deep frying pan. Heat over a medium heat. Cook the cauliflower slices, in batches, for 4-5 minutes each side or until golden and tender. Transfer to a plate lined with paper towel to drain.

Divide the slaw and cauliflower schnitzels among serving plates. Serve with the pesto, aioli and lemon wedges.

Credits: Coles

Photo Credits: Coles