Cauliflower Schnitzel & Romesco Potato Salad, with Knorr Zero Salt Veggie Stock Cubes Recipe

Crispy fried cauliflower steaks, nutty and flavourful potato salad – need I go on? Test out our Breaded Cauliflower Schnitzel & Romesco Potato Salad recipe and you’ll be happy.

Done in 30 minutes



For the romesco:

1 Knorr Zero Salt Veggie Stock Cube

30mllight olive oil

1kgsmall waxy salad potatoes

3 red peppers, roasted, skins removed

80graw almonds, toasted, blitzed, plus a few roughly chopped to serve

1 slice stale piece of bread, toasted, blitzed into fine crumbs

1 tspsmoked paprika

2 tsplemon juice

10gchopped parsley

For cauliflower schnitzel

1 tbsplemon juice

1 cauliflower, cut horizontally into 2 or 3 roughly 3cm thick steaks

200mlalmond milk

100g plain flour

1 tsp smoked paprika

70gpanko breadcrumbs

Sometimes a doesn't have to have a neat, simple origin story. This one is really confused - a Viennese classic goes on holiday to Spain and becomes vegan? Err, ok. Take our word for it though, it's delicious and you'll love it. The romesco potato salad recipe is a stunner in its own right.


Take your Knorr Zero Salt Veggie Stock Cube and mix it with light olive oil, crushing up to make a paste. Set aside.

Grab your potatoes and place them, whole, in a saucepan. Cover with cold water and cook until tender. 

Meanwhile, take your roasted peppers & blitz them in a food processor to a rough paste. Add the almonds, breadcrumbs, smoked paprika, and 2 tsp lemon juice. Mix until all combined then set aside - the sauce should have a dollopable consistency.  

Take half of the Knorr and olive oil paste and cover your cooled potatoes with them, crushing them a little bit as you do so. 

Heat a little oil in a griddle pan and add your potatoes (you'll probably have to do this in two batches). Allow them to get some nice charred lines.  

Take the other half of the paste that you made with the Knorr Zero Salt Veggie Stock Cube, add 1 tbsp lemon juice and brush it over the cauliflower.

Dip your cauliflowers in the flour and shake off excess, then repeat with the almond milk, then add them to the panko, making sure every nook and cranny gets covered. 

Heat your oil to 170°C and fry the cauliflower schnitzels on both sides until crispy and golden. Season with salt and a squeeze of lemon juice. 

Serve them with the potato salad.

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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