Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Cauliflower Kiev schnitzels with warm lemon and caper green beans

European 10 Mins Prep · 20 Mins Cook

Mince 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.