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Yields6 Servings
 1 large Cauliflower
  cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 2 cloves Garlic, minced
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 large Egg, beaten
 1 ½ cups All-Purpose Flour
 1 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 inches VSOP Extra Virgin Olive Oil, ultra fresh, high polyphenol count (300+)
 2 cups Plain Bread Crumbs
 1 tsp Fine Sea Salt, to taste
1

Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.

2

Whisk together 1/3 cup of olive oil, garlic, lemon juice, salt and pepper. Place the cauliflower steaks and marinate in a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour, up to 6 hours.

3

Whisk the eggs in a pie tin, or similar large flat, shallow dish. In another shallow dish whisk together the flour with a teaspoon of salt and pepper, to taste.

4

In a heavy bottom pan, or dutch oven, heat 2" of ultra fresh, High Polyphenol (300 ppm+) VSOP Extra Virgin Olive Oil to 350 degrees Fahrenheit.

5

First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs.

6

Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Adjust seasoning by adding more salt and/or pepper, if desired. Enjoy!

Ingredients

 1 large Cauliflower
  cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 2 cloves Garlic, minced
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 large Egg, beaten
 1 ½ cups All-Purpose Flour
 1 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 inches VSOP Extra Virgin Olive Oil, ultra fresh, high polyphenol count (300+)
 2 cups Plain Bread Crumbs
 1 tsp Fine Sea Salt, to taste

Directions

1

Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.

2

Whisk together 1/3 cup of olive oil, garlic, lemon juice, salt and pepper. Place the cauliflower steaks and marinate in a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour, up to 6 hours.

3

Whisk the eggs in a pie tin, or similar large flat, shallow dish. In another shallow dish whisk together the flour with a teaspoon of salt and pepper, to taste.

4

In a heavy bottom pan, or dutch oven, heat 2" of ultra fresh, High Polyphenol (300 ppm+) VSOP Extra Virgin Olive Oil to 350 degrees Fahrenheit.

5

First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs.

6

Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Adjust seasoning by adding more salt and/or pepper, if desired. Enjoy!

Cauliflower Schnitzel

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