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https://preview.redd.it/x31ppvv81b161.jpg?width=1322&format=pjpg&auto=webp&s=1ee536025c90232a6c2259e8ce10e43003cf21fc

INGREDIENTS

• 3 baby cauliflowers (430g) or you can use large and cut smaller
• 2 tbsp nutritional yeast
• 4 tbsp flax meal
• 1 tsp dried thyme
• 3 tsp dried oregano
• 1 tsp paprika
• 3/4 tsp chili flakes
• 1/3 – 1/2 tsp Flaked sea salt or Pink Himalayan salt to taste
• 1/4 tsp cracked black pepper
• 4 tbsp extra virgin olive oil

FENNEL AND CELERIAC SLAW

• 1 medium courgette (135g)
• 1/2 small fennel, thinly sliced (70g)
• 1/4 small celeriac, peeled and finely sliced (80g)
• (Optional 1 1 small spring onion, finely shredded

DRESSING

• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tsp wholegrain mustard
• 1 tsp red wine or apple cider vinegar
• 1 tsp coconut aminos
• Salt and cracked black pepper to taste

TO SERVE

• 2 tbsp fresh parsley, chopped

METHOD

• Preheat the oven to 400F / 200C / 180 fan and line a baking tray with greaseproof paper.
• Slice the cauliflowers, starting in the middle, into 1cm thick steaks. Option to a larger cauliflower if you prefer (cooking times may take a little longer though.) Spread evenly on the prepared baking tray.
• Mix all the seasoning ingredients together in a bowl.(Nutritional yeast, flax meal, thyme, oregano, paprika, chili, salt, and pepper. Stir to combine.
• Sprinkle the coating over the cauliflower schnitzels and drizzle with 4 tbsp of olive oil.
• Bake in the oven for 20 – 30 minutes until the coating is crisp and golden and the cauliflower schnitzels are tender.

FENNEL AND CELERIAC SLAW

• Meanwhile, prepare the slaw. Using a julienne peeler or spiralizer make thin courgette noodles. Option to use a sharp knife and cut superfine if you don't have either of these. Slice the fennel fine (I used a mandoline) and the celeriac into fine batons.
• Mix all the dressing ingredients together in a bowl.
• Toss the dressing through the slaw.
• Serve the Cauliflower Schnitzels with the fennel and celeriac slaw and top with chopped fresh parsley.