- 4 x The Cool Gardner Cauliflower Schnitzels
- 2 Tbsp Olive Oil or Coconut Oil
- Small bunch of fresh sage leaves
- 400g tinned Butter Beans, drained
- 80 ml Coconut Cream
- ½ tsp arrowroot or cornflour
- ½ tsp paprika
- Grated zest and juice of ½ lemon
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.