Crispy and lemony with a burst of freshness from chives and mint. This super simple salad is the perfect side dish and a total SHOWSTOPPER. Paired with some deliciously crunchy and tender cauliflower is such a satisfying meatless Monday.
1 zucchini, sliced thin
2 large radishes, sliced thin
1/2 watermelon radish, sliced thin
1 lemon, zested and juiced
2T olive oil
2T chives, chopped
2T mint, chopped
1 egg, whisked
dash of cayenne – optional
1/8t garlic powder
Head of cauliflower
Scoop of hummus if you’re feeling it.
Dump zucchini and radishes in a bowl. Pour lemon zest and juice, olive oil and a pinch of salt and pepper, toss. Add chives and mint, toss then let sit for 30+ minutes.
Preheat oven to 375°F. Set out 3 plates, one with flour and a pinch of salt and pepper, the second with the egg, milk, cayenne and a little salt and the third with breadcrumbs, garlic powder thyme and a little salt. Cut 2-3 1″ steaks out of the middle of the cauliflower, use the leftovers another time. Dredge each side of the cauliflower steaks in the flower then egg mixture and breadcrumbs. Make sure to press the breadcrumbs on pretty well. Place the steaks on a sheet pan with a wire rack (sprinkle a little leftover breadcrumbs on the top if you’ve got em) and bake for 20 minutes.