| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 554 |
| Fat | 33g |
| Saturates | 13g |
| Protein | 18g |
| Carbs | 55g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince the garlic and a handful of parsley and basil. Place the butter, garlic, herbs and salt in a medium-sized bowl. Whisk until smooth and set aside.
Slice the cauliflower into 1cm thick steaks — you should have 8 steaks. Place 4 cauliflower steaks flat on a plate, and cover with a slightly damp kitchen towel. Microwave for 2-3 minutes until slightly softened. Remove and refrigerate until completely cool. Once the cauliflower is completely cool, spread a thin layer of the butter mixture onto 4 cauliflower steaks and top with the remaining cauliflower steaks to form a ‘sandwich’. Return the cauliflower to the fridge for the butter to set.
Prepare the breading station. Add the flour and salt into one bowl, the egg and milk into a second and the breadcrumbs into a third. Finely chop a handful of parsley and basil.
Top and tail the green beans. Finely slice the lemon and drain the capers. Heat 2 tbsp butter and oil in a large saucepan. Add the green beans, lemons and capers. Sauté until the beans are tender and the lemon slices and capers are crispy.
Heat the sunflower oil in a large pot to 180°.
Once the cauliflower sandwiches have chilled completely, coat them in the flour, egg-milk mixture and breadcrumbs. For an extra crunchy coating repeat this process. Fry the Kiev schnitzels until golden on both sides, approx. 2 minutes per side. Drain on paper towels and season with salt.
Serve with the caper green beans.
