Schnitzel rolls with cauliflower curry

Name: Schnitzel rolls with cauliflower curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower; 7-10 Tbsp salt and pepper; 8 thin turkey escalopes (à approx. 75 g); 200 g spreadable onion sausage; 1 TABLESPOON Oil; 2 TABLESPOONS Butter; 1 heaped tbsp. flour; 2 TABLESPOONS Curry; 100 g Whipped cream; 1 collar flat leaf parsley; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower
7-10 Tbsp salt and pepper
8 thin turkey escalopes (à approx. 75 g)
200 g spreadable onion sausage
1 TABLESPOON Oil
2 TABLESPOONS Butter
1 heaped tbsp. flour
2 TABLESPOONS Curry
100 g Whipped cream
1 collar flat leaf parsley
7-10 Tbsp wooden skewers

Directions

1
Clean the cauliflower, cut into small florets and wash. Cover and cook in 1/2 l boiling salted water for 8-10 minutes.
2
Wash the cutlets, dab dry and spread thinly with onion sausage. Roll up from the short side and pin with skewers. Heat oil in a pan. Fry the rolls in the oil for about 10 minutes.
3
In the meantime, drain the cauliflower and collect the vegetable water. Heat the butter. Briefly sweat flour and curry in it while stirring. Stir in the vegetable water and cream, bring to the boil and simmer for about 5 minutes while stirring.
4
Season with salt and pepper.
5
Wash parsley, shake dry and chop. Heat the rolls and cauliflower in the sauce. Serve sprinkled with parsley. Serve with rice.