Crispy Oven-Baked Cauliflower Schnitzel

Oven-baked cauliflower schnitzel comes out crispy on the outside and tender inside, with a breadcrumb coating that browns as it bakes. It uses a little olive oil to help browning, but there's no deep frying and no pot of oil involved.

Cauliflower under high heat turns into something else entirely. Its natural sugars caramelize and the flavor deepens.

The recipe

Crispy Oven-Baked Cauliflower Schnitzel

Thick cauliflower slices, parboiled and breaded, baked until golden and crispy without any deep frying.

• Servings 4 servings
• Prep 20 min
• Cook 30 min
• Total 50 min

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Ingredients

• 1 medium head cauliflower (cut into 1/2 inch (1.5 cm) thick slices)
• 2 eggs eggs
• 1 cup breadcrumbs
• 0.5 cup flour
• 1 tsp garlic powder
• 1 tsp sweet paprika
• Salt and pepper (to taste)
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Boil the cauliflower slices in salted water for about 4 minutes. Drain and pat dry thoroughly.

3. Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

4. Dip each slice in order: flour, egg, breadcrumbs.

5. Arrange on the baking sheet and drizzle olive oil over each slice.

6. Bake for 20 minutes, flip, and bake for another 10 minutes until deeply golden.

Frequently Asked Questions

Does oven-baked cauliflower schnitzel get as crispy as fried?
Not quite as crispy as deep-fried schnitzel, but very close.

How long can I keep the schnitzel?
Up to two days in the fridge. To reheat, put it back in a 350°F (180°C) oven.

What's the difference between baking and frying cauliflower?
Baking gives a slightly drier, less oily result.

How much cauliflower should I prep for a family dinner?
One medium cauliflower is enough for four main-course servings.