Having an easy and delicious cheese sauce recipe in your Chef’s pocket is always handy. Made with a homemade roux, this delectable liquid will be poured over oven roasted cauliflower & onions, sided with juicy beef slices. A simple green salad with sunflower seeds adds crunch and freshness.
Beef Schnitzel & Roasted Cauli
Beef Schnitzel & Roasted Cauli
with a creamy cheese sauce
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cauliflower Florets
- Cheddar Cheese
- Cornflour
- Free-Range Beef Schnitzel (without crumb)
- Low Fat UHT Milk
- NOMU Provençal Rub
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the cauliflower pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SCHNITTY
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water, and add the grated cheese. Stir until melted, season, and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALAD LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roast, side with the beef schnitzel, and drizzle over the cheese sauce. Serve the salad leaves on the side and enjoy, Chef!
Cauliflower Florets - 200g
Onion - 1
Sunflower Seeds - 10g
Free-range Beef Schnitzel (without crumb) - 150g
NOMU Provençal Rub - 5ml
Cornflour - 20ml
Low Fat UHT Milk - 100ml
Cheddar Cheese - 30g
Salad Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the cauliflower pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SCHNITTY
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water, and add the grated cheese. Stir until melted, season, and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALAD LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roast, side with the beef schnitzel, and drizzle over the cheese sauce. Serve the salad leaves on the side and enjoy, Chef!
Cauliflower Florets - 400g
Onion - 1
Sunflower Seeds - 20g
Free-range Beef Schnitzel (without crumb) - 300g
NOMU Provençal Rub - 10ml
Cornflour - 40ml
Low Fat UHT Milk - 200ml
Cheddar Cheese - 60g
Salad Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the cauliflower pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SCHNITTY
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water, and add the grated cheese. Stir until melted, season, and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALAD LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roast, side with the beef schnitzel, and drizzle over the cheese sauce. Serve the salad leaves on the side and enjoy, Chef!
Cauliflower Florets - 600g
Onions - 2
Sunflower Seeds - 30g
Free-range Beef Schnitzel (without crumb) - 450g
NOMU Provençal Rub - 15ml
Cornflour - 60ml
Low Fat UHT Milk - 300ml
Cheddar Cheese - 90g
Salad Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the cauliflower pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway).
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SCHNITTY
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, loosen with a splash of water, and add the grated cheese. Stir until melted, season, and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
SALAD LEAVES
In a bowl, combine the shredded salad leaves, the sunflower seeds, a drizzle of olive oil, and seasoning.
TIME TO EAT
Plate up the roast, side with the beef schnitzel, and drizzle over the cheese sauce. Serve the salad leaves on the side and enjoy, Chef!
Cauliflower Florets - 800g
Onions - 2
Sunflower Seeds - 40g
Free-range Beef Schnitzel (without crumb) - 600g
NOMU Provençal Rub - 20ml
Cornflour - 80ml
Low Fat UHT Milk - 400ml
Cheddar Cheese - 120g
Salad Leaves - 80g
Woolies Products in this dish
