Cauliflower Schnitzel with vegan queso
Serves 1
Ingredients
- 1 Tip Top Potato Bun
- 1 cauliflower steak, approx 1cm thick
- 1 clove garlic
- 1 tsp oil
- ½ tsp truffle oil
- 1 tbsp romesco sauce
- ½ cup rocket
- 2 slices tomato
- 1 tsp truffle salt
- 1 tbsp sage mayo
Method
Preheat oven to 180 degrees and fryer to 170 degrees.
Soak cashews in a small bowl of hot water for 30 minutes (minimum).
In a separate small bowl marinate the cauliflower in garlic, oil and truffle oil.
On a lined oven tray place the cauliflower steak and roast for 15 mins. Remove from oven and cool in the freezer for 5 minutes.
Dip the cauliflower steak on both sides in batter until completely coated.
Place battered steak in the fryer and cook until the crust is golden, crispy and brown.
To assemble the burger first spread the romesco on the bottom of the burger, add the rocket, tomato, cauliflower, then sprinkle the truffle salt, drizzle the mayo and add the top before serving.
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