Cauliflower Schnitzel with Tahini Dip

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 55 minutes
  • Portion size 4 servings



Preheat oven to 400°F. Line baking sheet with parchment paper.

Remove outer leaves from cauliflower and reserve for another use; trim stems. Using long sharp knife, cut each cauliflower in 1-inch-thick steaks, about 2 or 3 steaks. Cut any remaining large florets into slices of the same thickness; reserve smaller florets and  scraps for another use. In large pot of boiling salted water, blanch cauliflower slices until slightly softened, 3 to 4 minutes; drain and set aside.

In small bowl, whisk together oil, soy sauce, vinegar, maple syrup, cumin and sweet paprika; season with salt and pepper. Set aside. In shallow dish, combine ground oats, nutritional yeast and smoked paprika; season with salt and pepper.

Brush both sides of cauliflower slices with reserved marinade and dredge in ground oat mixture, turning to coat well; shake to remove excess. Arrange cauliflower schnitzels on prepared baking sheet; lightly spray with cooking spray. Bake until golden brown and crisp, turning halfway through cooking time, 15 to 20 minutes. Serve with Tahini Dip and lemon wedges, if desired.

Tahini Dip

In small bowl, using handheld or immersion blender, combine 1/4 cup each tahini, almond butter, water and lemon juice, 2 tbsp sodium-reduced soy sauce, and 1 tbsp each maple syrup and sriracha until dip is creamy (if necessary, add up to 1 tbsp lukewarm water to reach desired consistency). (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1 cup.

Test Kitchen Tip: Don’t toss the outer cauliflower leaves in the bin! You can reduce kitchen waste and turn these former scraps into yummy chips. Brush leaves with olive oil and season with salt and pepper. Bake in 425°F oven until golden and crispy, 10 to 15 minutes.

Nutritional facts PER SERVING (WITH 2 TBSP DIP): about

  • Iron 3.8 mg
  • Fibre 11 g
  • Sodium 530 mg
  • Sugars 12 g
  • Protein 16 g
  • Calories 350
  • Total fat 16 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 36 g
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Lunch & Dinner

Cauliflower Schnitzel with Tahini Dip