10 min prep time
10 min cook time
Serves 4 people



  • 1 large head cauliflower, sliced into 2cm thick steaks, or nuggets (florets)
  • 1 cup gluten free or spelt flour
  • 2-3 large eggs
  • 3/4 cup (120g) macadamia nuts, finely chopped
  • 3/4 cup (75g) quinoa flakes
  • Extra virgin olive oil, for frying
  • Sea salt and black pepper, to season

Ribbon salad

  • 2 carrots, peeled and trimmed
  • 2 zucchini, trimmed
  • 2 tblsp pine nuts
  • 2 tblsp roughly chopped almonds
  • 1 green apple, cored and cut into thin sticks
  • 1 1/2 tblsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 3 tblsp finely chopped mint
  • 2 tblsp finely chopped dill


  1. Place gluten free or spelt flour on one plate, crack eggs onto a separate plate and whisk and on your third plate combine finely chopped macadamia nuts and quinoa flakes.
  2. Pat the cauliflower dry after rinsing then coat well in flour, followed by a good coating of egg and finally the macadamia quinoa crumb. Set aside and repeat with remaining cauliflower.
  3. Heat a frypan on medium heat, and add a few tablespoons extra virgin olive oil to the pan.
  4. Cook cauliflower 6 minutes each side or until lovely and golden on each side, keeping cooked pieces warm in a low oven in between.
  5. Whilst cauliflower is cooking make the ribbon salad. Use your vegetable peeled to create ribbons with the vegetables.
  6. Toast the pine nuts and almonds until golden.
  7. Whisk together oil and vinegar and toss with vegetable ribbons, toasted pine nuts and almonds and fresh herbs.
  8. Serve salad with macadamia cauliflower schnitzel.


Recipe by Jacqueline Alwill.
Nutrients per serve
Energy 2,829kJ
Protein 16.4g
Fat 44.7g
Saturated fat 6.1g
Carbohydrate 48g
Sugars 12.5g
Dietary fibre 10.4g
Sodium 98mg

Follow Us

Join the NutENews mailing list

For up to date information & the latest research articles