Cauliflower schnitzel

This low-histamine cauliflower schnitzel with potato and parsnip mash and bell pepper sauce is perfect for a hearty dinner.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

Schnitzel

• 1/2 cauliflower
• 6 tablespoons rice flour
• 1 tbsp psyllium husks
• 2 tbsp olive oil for cooking
• 200 ml water
• 1/2 tsp paprika powder
• 1/2 tsp turmeric powder
• 1/2 tsp HistaFood Organic Herb Salt

Porridge

• 6 potatoes
• 2 parsnips
• 50 ml gluten-free oat milk (1)
• 1/2 tsp rock salt

Alternatively: HistaFood Organic Mashed Potatoes

sauce

• 1 bell pepper
• 1 onion (1)
• 1 garlic (1)
• 1/2 tsp sweet paprika powder
• 1 pinch of HistaFood organic herb salt
• 1 tsp maple syrup
• 200 ml water
• 1/2 bunch fresh parsley

Alternatively: HistaFood Organic Vegetable Sauce

preparation

• Cut the cauliflower into slices about 1.5-2 cm thick (from top to bottom). For the breading, mix the rice flour, psyllium husks, olive oil, water, paprika powder, turmeric powder, and a little organic herb salt into a dough, then rub the cauliflower slices with it.
• Then bake in a preheated oven at 180 degrees for about 30 minutes.
  
• Meanwhile, peel and chop the potatoes and parsnips and cook them for 20 minutes.
• Then drain off the remaining water, mash with gluten-free oat milk (1) and salt.
• For the sauce, roughly chop the bell pepper, onion and garlic and simmer in a pot with a little water for about 10 minutes.
• Then season with paprika powder, organic herb salt and a little maple syrup and puree.
• Arrange everything on a plate and garnish with fresh parsley.

Our HistaFood tip

Instead of potato and parsnip mash, you can also serve basmati rice, for example.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.