There is nothing more satisfying and healthy than a big plate of local, seasonal vegetables. This dish is so simple to put together, and it’s faff-free, all being baked on one tray. So perfect for a mid-week meal. The crunchy, breaded cauliflower brings delicious texture to the plate (we recommend doing the same technique with butternut squash slices too) and the creamy garlic and herb dip makes every mouthful delectable! Hope you enjoy it!
Ingredients (serves 2)
For the cauliflower schnitzel:
- 2 large slices from the middle of a cauliflower (pop the rest of the cauliflower back in the fridge to use in another recipe)
- around 8 tbsp natural yoghurt
- salt & pepper to taste
- around 8 tbsp bread crumbs
Vegetables for the tray:
- 4 medium potatoes
- 2 parsnips
- 2 carrots
- 10 brussels sprouts
- olive oil, salt & pepper to taste
For the garlic & herb dip:
- 100g cashew nuts
- 100ml water
- 2 tsp vinegar
- 1 clove of garlic
- a large handful of chopped herbs eg chives, parsley, sage, rosemary
- salt & pepper to taste
- Turn your oven on to 200C and get your steamer set up. Line a large baking tray with baking parchment. Cut your cauliflower into two thick steaks and pop them into the steamer for 8 minutes or until just tender.
- Meanwhile prepare two wide bowls, one with the natural yoghurt and one with the breadcumbs. Season the yoghurt with salt and pepper and mix well. When your cauliflower steaks are tender, drench them first in the yoghurt, then in the breadcrumbs, turning over a few times until nicely coated. Place the breaded cauliflower steaks on the baking tray.
- Cut your potatoes, parsnips and carrots and arrange on the tray alongside the cauliflower schnitzels. Drizzle with olive oil and sprinkle with salt and pepper then place in the oven to bake for around 30 minutes. You can carefully turn everything after 15 minutes to ensure an even bake.
- Prepare the brussels sprouts by cutting off the base and slicing them in half. Toss in a small bowl with a little oil and seasoning, these can be added to the tray for the last 10 minutes of cooking.
- Prepare the garlic and herb dipping sauce. In a strong, small blender, blend the cashews, water, garlic & vinegar until completely smooth. Taste and season with salt and pepper, then stir into a bowl with the chopped herbs.
- When the schnitzels and vegetables are cooked through and golden brown, divide between two plates and add a generous side of the dipping sauce. Enjoy!