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Cauliflower Kiev schnitzel  recipe

Cauliflower Kiev schnitzel recipe

7 ratings

Need a vegan centrepiece for your Christmas dinner? Make this cauliflower Kiev schnitzel recipe for the perfect partners to your festive sides. Golden and crisp breadcrumbed cauliflower steaks are drizzled with herby garlic oil for a vegan twist on a retro classic. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 409 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2½ slices gluten-free sliced bread
  • 2 x extra-large cauliflowers, outer leaves removed
  • 3 tbsp cornflour
  • 100ml soya milk
  • 4 tbsp vegetable oil

For the garlic oil

  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • ½ lemon, zested, plus lemon wedges to serve
  • 1 tbsp flat-leaf parsley, finely chopped

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    3g 15%
  • Sugars

    9g 10%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 40.1g Protein 12g Fibre 8.1g


  1. Blitz the bread to fine breadcrumbs in a food processor. Cut 2 x 2-3cm slices from the centre of each cauliflower, keeping the core intact. Save any trimmings to use at a later date. 
  2. Divide the cornflour, soya milk and breadcrumbs between 3 separate bowls. Dip each cauliflower steak in the cornflour, followed by the soya milk and finally the breadcrumbs until evenly coated. Set aside on a plate.
  3. Heat the vegetable oil in a large frying pan and, working in batches if necessary, fry the cauliflower steaks for 3-4 mins on each side until golden and crisp. Season. 
  4. For the garlic oil, warm the olive oil in a small pan with the garlic for 10 mins over a low heat until softened. Remove from the heat and stir through the lemon zest and parsley. 
  5. Serve the cauliflower schnitzel topped with the warm garlic oil. Serve with lemon wedges on the side.
See more Vegan Christmas recipes

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