Cauliflower Schnitzel

1: Preheat the oven to 200°C fan / 425°F and line a tray with baking paper.

2: Remove the leaves from the cauliflower and slice the head down the middle.

3: Slice a thick steak from each half of the head.

4: Add the steaks to the tray. Coat in 1 tsp of olive oil, chicken seasoning and pinches of salt and pepper. Roast for 15 mins.

5: Break-up the leftover cauliflower into florets and chop the stem. Steam until soft.

6: Add the steamed cauliflower to a food processor with a pinch of salt and pepper and a drizzle of olive oil. Blitz until smooth.

7: Combine breadcrumbs and dried herbs on a large plate and set aside.

8: Combine the milk and vinegar in a jug.

9: Combine the flour and cornflour in a large mixing bowl, pour in the milk mixture and whisk into a batter.

10: Dunk each steak into the batter, then coat in the breadcrumbs.

11: Heat 1.5 tbsp of vegan butter and 1.5 tbsp of olive oil in a pan on medium heat. Cook for 2-3 mins on each side or until golden. Transfer to kitchen paper and sprinkle over salt.

12: Remove any breadcrumbs from the pan. Add chopped garlic and cook for 30 seconds, then add the remaining tbsp of vegan butter and parsley. Cook until the butter melts, then remove from heat.

13: Add the mash, schnitzels, and salad leaves to a plate, then drizzle over the garlic and parsley butter to serve.