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1. Prepare the Cauliflower:
- Rinse the cauliflower under cold water and pat it dry with a clean kitchen towel.
- Cut the cauliflower into small florets, removing the tough stem and leaves.
- Place the cauliflower florets in a large pot of boiling water and cook for about 5-7 minutes, or until they are tender but still firm. Drain the cauliflower and let it cool slightly.
2. Make the Cauliflower Mixture:
- In a large mixing bowl, combine the cooked cauliflower, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, dried basil, salt, and pepper.
- Using a potato masher or fork, mash the cauliflower mixture until it is well combined and forms a thick paste-like consistency.
- Crack the eggs into the bowl and mix them into the cauliflower mixture until everything is evenly incorporated.
3. Form the Cutlets:
- Take a small handful of the cauliflower mixture and shape it into a flat, round patty using your hands. Repeat this process until all the mixture is used up, forming approximately 8-10 cauliflower cutlets.
4. Cook the Cutlets:
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Carefully place the cauliflower cutlets into the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the cutlets for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the cauliflower cutlets to a plate lined with paper towels to drain any excess oil.
5. Serve and Enjoy:
- Serve the homemade cauliflower cutlets hot, garnished with fresh parsley or a sprinkle of Parmesan cheese if desired.
- These cutlets pair perfectly with a side salad or your favorite dipping sauce for a delicious and nutritious meal.
Nutritional Information:
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