Cauli Schnitz’

Crunchy coated cauli' dipped in spice zhoug or creamy caper mayo' - fork yeah.

Serves 3-4 (as the Main Event)

35 Mins Prep

30Mins Cooking

Forkin’ Moderate


1 tbsp. capers, roughly chopped
2 tbsp. mayonnaise
1 pickle, roughly chopped
Juice of 1/2 lemon

10 Chillis (medium heat, green or red)
30g Coriander (small bunch)
30g Parsley (small bunch)
1 Clove Garlic
1/2tsp. Cumin
1/3 Cup Olive Oil
1 tsp. Salt

1 Whole Cauli’ (medium / large with leaves)
1 Cup Flour
3 Eggs
3 Cups Breadcrumbs
Vegetable Oil (for shallow – deep frying)
Salt & Pepper



  1. First, make the spreads. For the mayo’, combine mayonnaise with capers, pickles, lemon juice, salt and pepper
  2. For the Zhoug, place all ingredients in food processor. Done. 


  1. Prepare the Cauli’. Remove the outer stems, but leave then smaller leaves. Cut the Cauliflower into 3 x 3cm steaks and keep any florets that fall away.
  2. Next, the Shnitz’. Prepare 3 shallow bowls / plates as follows , 1 with flour, 1 with the 3 beaten eggs, 1 with the seasoned breadcrumbs.
  3. Start dipping the cauliflower in the flour, then the eggs, then the breadcrumbs. Try to stick as many crumbs on as you can, i.e. heavily coat the cauli’. Repeat the process for all the pieces of cauliflower – including all those florets that fell away.
  4. Now for the frying. Heat the oil in a large frying pan over a fairly high heat. Cook the cauli’ for 5-6 minutes on each side until completely golden and bread crumbs are crisp. Then lift out onto kitchen paper to drain. Repeat process until all cauliflower pieces are cooked.
  5. Season with a decent sprinkle of salt and serve with wedge of lemon and condiments.