Cauliflower schnitzel with mashed potatoes and beetroot sauce

This vegan and low-histamine cauliflower schnitzel with mashed potatoes and beetroot sauce offers a great alternative to the classic schnitzel. Give it a try!

This recipe is

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

Preparation time

30 minutes

Ingredients for 2 servings

For the schnitzel

• 1/2 cauliflower
• 100 g cassava flour or rice flour
• 100g gluten-free cornflakes
• 2 tbsp flaxseed flour
• 20 ml water
• 1/2 tsp turmeric powder
• 1/2 tsp sweet paprika
• 1/2 pinch of salt
• 3 tbsp olive oil for cooking

For the mashed potatoes

• 8 potatoes
• 3 tablespoons olive oil
• 50 ml gluten-free oat milk (1)
• Salt

For the sauce

• 2 pre-cooked beetroots (if tolerated)
• 1 onion (1)
• 2 cloves of garlic (1)
• Olive oil
• 250 ml water
• oregano
• Organic herb salt
• parsley for decoration

preparation

• Slice the cauliflower.
• Mix the flaxseed flour and water with the turmeric powder, paprika powder and salt to form a paste-like mass.
• Then roll the cauliflower slices alternately in the "egg substitute", flour and the gluten-free cornflakes.
• Place on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees for about 25 minutes.
• Meanwhile, peel and cook the potatoes, then mash them with a little olive oil and gluten-free oat milk (1) to form a puree.
• For the sauce, briefly sauté the onion (1) and garlic (1) in a pot with olive oil, then add the pre-cooked beetroot and deglaze with a little water.
• Simmer for 2-3 minutes, then season with organic herb salt and oregano and purée. Arrange everything on a plate and enjoy. Garnish with parsley.

Our HistaFood tip

You can also use our organic vegetable sauce as a sauce.

Our recommendations

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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.