Cauliflower Schnitzels with Butterbean Mash

This delicious and easy to make recipe is from I AM Co.

The schnitzels are from The Cool Gardner and the butterbean mash and paprika sauce can be made in a jiffy. It’s a great recipe for those nights when you want something fast and nutritious.

Cauliflower Schnitzels with Butterbean Mash

Serves 2
Ingredients:

4 x The Cool Gardner Cauliflower Schnitzels (available at New World)

2 Tbsp olive oil or coconut oil

Small bunch of fresh sage leaves

400g tinned butterbeans, drained

80 ml coconut cream

½ tsp arrowroot or cornflour

½ tsp paprika

Grated zest and juice of ½ lemon

Method

Place the drained butterbeans in a saucepan, half fill the empty tin with water and add to the pan, then bring to the boil. Turn the heat down and allow to simmer for 2-3 minutes. Mash the hot butterbeans and their cooking water with 1 tbsp of the coconut cream, then season.

Heat the oil in a large frying pan over a medium heat and fry the sage leaves until crisp (it will be easier if you tilt the pan). Set aside the leaves and spoon half the oil into a small bowl. Fry the cauliflower schnitzels in the same pan for 4-5 minutes on each side to brown. Remove from the pan
and keep warm.

Mix the cornflour or arrowroot with the remaining coconut cream. Using the same pan add the coconut cream and cornflour mix along with the paprika and allow to boil and slightly thicken. Add the lemon zest and juice and season to taste. Serve the cauliflower schnitzels on top of the
butterbean mash with the paprika sauce and garnish with the sage leaves.

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