Homemade Cauliflower Cutlets Directions:
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.
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.
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.
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.
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:
Serving Size: 1 cutlet
Calories: 100
Total Fat: 5g
Saturated Fat: 1.5g
Cholesterol: 45mg
Sodium: 200mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Smart WW Points: 2
I await your comments! Enjoy!
