Cauliflower schnitzel with gorgonzola sauce

with roasted cauliflower and chard salad

Takeaway Roast & Fry Culinaire Original


For 10 servings

Cauliflower schnitzel

4 cauliflowers

300 ml Debic Roast & Fry

200 g flour

200 g egg whites, pasteurized

300 g panko, Japanese breadcrumbs


Roasted cauliflower

500 g cauliflower trimmings

75 ml olive oil

1 lemon, zest


Swiss chard salad

1 kg Swiss chard

100 ml Debic Roast & Fry

200 g croutons

500 g roasted cauliflower (see recipe)

100 g gorgonzola

50 ml olive oil

pepper and salt

Gorgonzola sauce

500 l water

30 g kombu

200 ml Debic Culinaire Original

100 g gorgonzola



1 lemon


Cauliflower schnitzel

Wash the cauliflower and remove the leaves. Steam for 10 minutes in the combi steamer at 100˚C and let cool.

Slice the cauliflower and use the trimmings for the roasted cauliflower. Season the slices with salt and pepper.

First pass through the flour, then through the egg white and then through the panko.

Heat a generous amount of the Debic Roast & Fry, fry the cutlets until crispy or deep-fry the cutlets.

Roasted cauliflower

Make equal florets of the trimmings and mix with the olive oil and lemon zest.

Roast in the oven at 200˚C.

Swiss chard salad

Wash the Swiss chard and let dry. Heat the Debic Roast & Fry in a large pan and stir-fry the Swiss chard until al dente. Season with salt and pepper.

Mix together with the other ingredients into a salad and season with salt and pepper.

Tip: This salad can also be served warm. The takeaway packaging can be heated up in the oven at 150˚C for 5 minutes without a lid.

Gorgonzola sauce

Heat the water with the kombu for 1 hour at 65°C, then remove the kombu.

Then bring the dashi back to a boil and add the Debic Culinaire Original.

Reduce by half, add the gorgonzola. Season with salt.


Arrange the cauliflower schnitzel in the disposable containers and place a slice of lemon on top.

Arrange the salad in a separate container and serve the sauce separately.