Cauliflower Schnitzel with Cheddar & Broccoli
Preheat oven to 180C. Brush mushrooms with oil and balsamic vinegar and sprinkle with salt, pepper and spices. Place in the oven along with The Cool Gardner Cauliflower Schnitzels and bake for 15 mins.
Add broccoli and cauliflower to a pan. Sautee over medium heat for ten minutes in olive oil with favourite herbs and spices, optional - add 2 cloves of chopped garlic to the pan.
Place pine nuts in another pan over medium/low heat, stirring frequently for a few minutes until they turn golden.
2 minutes before the cauliflower schnitzel is done, remove from oven and placed sliced Angel Food Dairy-Free Cheddar over top. Return to oven until cheddar has melted.
Serve with sautéed vege's and roasted pine nuts sprinkled over the schnitzel with balsamic mushrooms on the side!
2 cups chopped broccoli
2 cups chopped cauliflower
250g portobello mushrooms
A handful of pine nuts
2 tbsp olive oil
A pinch of dried thyme, rosemary, and oregano (or your favourite spices)
Salt and pepper to taste
Optional - Angel Food Dairy-Free Parmesan
Optional - garlic cloves