Parmesan Crusted Cauli-Schnitzel With Crispy Fried Egg

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes


  • 1 large cauliflower head, about 800g
  • 150 g grated Parmesan cheese
  • 50 g (± 4 tbsp.) flour
  • 100 g (± 1½ cups) dried breadcrumbs
  • 5 ml (1 tsp.) mixed dried herb seasoning
  • 1-2 eggs, depending on size
  • Pinch of salt
  • Drizzle of olive oil
  • Lemon wedges to serve
  • Flat leaf parsley to serve

For the Spicy Fried Eggs

  • 15 ml (1 tbsp.) paprika
  • 2 cloves garlic
  • 1 chilli, chopped (optional)
  • 15 ml (1 tbsp.) butter
  • Splash of olive oil for frying
  • 4 eggs


  1. Preheat the oven to 200°C.
  2. Slice the cauliflower all the way through from the crown to the base into a thick “steak” about 1,5 cm thick each.
  3. Mix the Parmesan cheese, flour, breadcrumbs and seasoning in a plate or shallow flat bowl.
  4. In a separate bowl, whisk the egg lightly with a pinch of salt.
  5. Dip the cauli-steaks into the egg mixture and then coat both sides in the Parmesan mixture.
  6. Place on a greased oven tray and drizzle with olive oil.
  7. Bake until cooked through and golden brown, about 15-20 minutes.

For the eggs

  1. Gently heat the paprika, garlic, chilli and butter in a small pan. Take off the heat and keep aside. Fry the eggs in olive oil until crispy and remove from the pan.
  2. To serve, top the cauliflower steaks with the fried eggs, drizzle with chilli and garlic butter and garnish with lemon wedges and flat leaf parsley.