Cauliflower cutlets: the recipe for a simple and tasty main course in the oven

ingredients
  • White cauliflower
    1

  • Egg
    4
    • 0 kcal

  • Breadcrumbs


    150 grams
    • 0 kcal
  • Flour 00
    to taste
    • 0 kcal

  • Ground black pepper
    to taste

  • Fine salt


    to taste
    • 21 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • Grated parmesan
    to taste
    • 380 kilocalories

Calories refer to 100 grams of product

the cauliflower cutlets I am a second course simple and tasty, an alternative vegetarian to classic meat cutlets, to serve simply with a fresh salad, cherry tomatoes or with seasonal vegetables. The peculiarity of this recipe is that the cauliflower slices will be breaded and baked from raw, with a drizzle of extra virgin olive oil: the end result will be perfect and they will also like them very much children. Those who prefer can also prepare them fried in the pan, they will certainly be less light, but very tasty. Here are the steps to make them golden and crispy in no time.

How to make cauliflower cutlets

Cauliflower cutlets the recipe for a simple and tasty main
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Clean the cauliflower (1), cut it into slices not too thin to prevent it from breaking (2). If there are any that break, pass them anyway in the breadcrumbs. Beat the eggs in a bowl with salt, pepper and grated Parmesan (3).

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Dip the cauliflower slices first in the flour, then in the eggs and then in the breadcrumbs (4), making the breadcrumbs adhere well. Place them on a baking sheet covered with baking paper (5). Sprinkle with a drizzle of extra virgin olive oil and bake at 170 ° C for 30 minutes or until golden brown. Your cauliflower cutlets are ready to serve (6).

Advice

Alternatively, you can fry the cauliflower cutlets in hot oil: lift them with a skimmer and place them on a plate covered with absorbent paper, so as to remove the excess oil.

Those who prefer can whiten lightly the cauliflower slices in boiling water for 5 minutes, drain them, pat them with paper towels and let them cool before breading them.

If the cauliflower breaks, bread it pieces of cauliflower and bake them in the oven or in the pan: they will be excellent as food to eat with your fingers, accompanied by a tasty mayonnaise or the sauces you prefer.

To do the thicker and crispier breadcrumbs, pass the cauliflower slices through the corn flour, before passing them in the breadcrumbs. You can also flavor the breadcrumbs with Turmeric, to make them even tastier.

If you like this tasty and bountiful winter vegetable, there are many cauliflower recipes that you can prepare: starters, appetizers and sides for every occasion.

storage

You can store the cauliflower cutlets in the refrigerator for 1 to 2 days, in an airtight container. Reheat them before serving.

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