Vegetable cutlets made from cauliflower « HOME COOKING AND RECIPES

Useful properties of cauliflower

Let’s not get too hung up on this point, because, in fact, it’s enough to just say: cauliflower is healthy. Eating this vegetable periodically will help improve your body's health. So, cauliflower can be used to prevent many diseases, including cancer. In addition, the vegetable is good for the cardiovascular system, due to the presence of allicin and potassium. These pale-faced and beautiful vegetables provide all the vitamins and minerals that the body needs.

Cabbage is also much easier to digest than other vegetables (by the way, that’s why it is included in diets for children and the sick), has a low calorie content and, due to the presence of fiber, has an excellent effect on the gastrointestinal tract. As a good source of fiber, cauliflower slows digestion and promotes a feeling of fullness. This will help automatically reduce the number of calories you eat throughout the day, which is an important factor in weight control.

Cauliflower cutlets - what products are suitable

The set of ingredients for this dish is minimal. At a relatively low cost you can make a lot of delicious cutlets. So, you will need cauliflower, onions, eggs, breadcrumbs and flour. Depending on the assortment of dishes, you can add sour cream, cream, milk, white bread, butter, vegetable oil and other components to the cutlet mass.

To enhance the taste, you can choose various spices and seasonings to suit your taste. Also, in small proportions, it is not forbidden to add carrots, garlic, various fresh herbs and other vegetables. In general, it does not matter significantly what kind of cabbage you take, but it is better to give preference to fresh vegetables. Although it is quite possible to use frozen products.

How to cook Cauliflower Cutlets

We separate our cauliflower into inflorescences, wash them thoroughly, and then boil them in boiling water for about 15 minutes until soft. Place in a colander and let dry.

Cooked cauliflower must be mashed using a masher.

Add spices, two eggs, salt and breadcrumbs to the cabbage puree.

Mix well. The mixture should turn out thick - then the cutlets will stick together well.

From the resulting mass we form cutlets, dip them in breadcrumbs and fry them in a frying pan in vegetable oil until golden brown. Ready!

Cauliflower cutlets - recipe

First, we provide a classic recipe, which for convenience we will divide into stages and describe each in detail.

Cauliflower cutlets

Components:

cauliflower – kilogram;
onion - one head;
egg - two pieces;
oil - for frying;
flour - a little for minced meat consistency.

According to the recipe for cauliflower cutlets, prepare this way:

Let's sort out the cabbage . If you took fresh vegetables, you will need to separate the inflorescences from the stem and rinse thoroughly.

2. Cook. Next you should do something like blanching, only a little longer. Bring the water to a boil, add a little salt and throw in the inflorescences to let it boil for about five minutes. It is best to focus on the consistency of the product; the inflorescences need to be softened a little.

3. Prepare the onion. After the cabbage has boiled, place it in a colander and leave it to cool while you work on the onion, which you chop and fry until translucent. Do not overcook the onion, you should not even bring it to a golden color, just simmer slightly so that it begins to caramelize.

4. Shred the cabbage . This is done using methods available to you, from a blender to hand chopping. Don’t try to make puree, because you need something like minced meat in order for the cutlets to be fluffy and voluminous.

5. Mix the minced meat . Add onions, eggs and spices to taste to the chopped cabbage. The simplest option is to use pepper; various types of greens also go perfectly with this dish, for example, parsley, which you can chop and add. After this, add about four tablespoons of flour, but add gradually, stirring. You need to get a consistency similar to minced meat cutlets, thick and dense. When the required amount of flour has been added, leave the dough for 5-10 minutes so that the flour absorbs moisture and swells.

6. Frying. The frying pan or other utensils where you cook must be preheated and filled with oil. The cutlets are formed with wet hands to prevent the dough from sticking. Choose the optimal size and thickness for normal baking. Fry the cutlets until a nice crust is obtained on each side.

7. Serving. After frying the cutlets, it is best to blot them slightly with paper towels to remove excess oil. While they are still hot, you can add some grated cheese on top. An excellent option is to serve with fresh herbs and, of course, the queen of cutlet sauces - sour cream.

This dish can stand alone or be used as a side dish.

Cauliflower cutlets in the oven

As you know, frying is not the most optimal cooking option. And heated oil does not have beneficial properties. Therefore, as an alternative to the previous option, you can use this recipe.

Cauliflower cutlets in the oven

Ingredients:

cauliflower – 600 grams;
milk – 600 milliliters;
eggs - two pieces;
bread crumbs – 100 grams;
bun – 100 grams;
flour - a couple of pinches;
spices - to your taste.

According to the recipe for cauliflower cutlets in the oven, prepare them as follows:

1. Boiling. We separate the cauliflower into inflorescences and cook in a liter of the mixture, which consists of half a liter of milk and an identical amount of water. The inflorescences need to be completely cooked and cooking will take about 20 minutes. By the way, when you put it on to cook, take the bun and put it in the remaining milk to soak.

2. Mixing. After cooking, the mixture is drained and the cabbage is crushed to a puree-like consistency. Add the egg to the puree, the crumb of the bun, but not wet, you need to squeeze it out. Next, add some seasonings, for example, just salt and pepper and a little flour, in order to get a denser consistency.

3. Baking . The cutlets need to be formed and rolled in breading, for which a mixture of the remaining beaten egg and breadcrumbs is used. The formed cutlets are laid out in a baking dish, the bottom of which should be lined with baking paper or a piece of baking sleeve. Bake at 180 degrees for 40 minutes. Turn the cutlets halfway through baking. As you can see, this recipe uses no oil at all. The dish is dietary and healthy.

Cauliflower cutlets with cheese

If you are tired of diet recipes and want something “harmful”, then this recipe is for you. After all, the cutlets are cooked in deep fat. At home, you simply use large amounts of oil.

Cauliflower cutlets with cheese

Ingredients:

cauliflower – 700 grams;
eggs - three pieces;
bread crumbs - half a glass;
hard cheese – 150 grams;
spices - at your discretion.

The process looks like this:

1. Disassemble the cabbage and boil for about 5-7 minutes until softened.

2. Grind with a blender or other method until minced meat is obtained (not puree!).

3. Add half the breadcrumbs and 2/3 cheese, eggs, spices to the cabbage, mix.

4. Prepare breading from the remaining cheese and crackers.

5. With wet hands, form cutlets and roll in breading.

6. Fry in a large amount of boiling oil.

An excellent addition for this recipe is cumin, which is added to the minced meat. You can also experiment with any other seasoning options; most of them develop well when deep-fried.

Recipe for delicious cauliflower and cheese cutlets

Kitchen appliances: meat grinder, stove.

Ingredients

cauliflower	800 g
onion	1 PC. (small)
carrot	1/2 pcs.
hard cheese	130 g
eggs	2 pcs.
flour	3 tbsp. l.
greenery	taste
salt, pepper and seasonings	taste
breadcrumbs	for deboning
vegetable oil	for frying onions with carrots and cutlets

Selecting components

If you suddenly don’t have any breadcrumbs, you can bread the cutlets in regular flour or semolina.
I make frying for the minced meat, but you can remove the carrots and just add raw, finely chopped onion to the minced cabbage.

Step-by-step preparation

Place a pot of water on the fire and let it boil.
Place the cauliflower, washed and separated into florets, into boiling salted water and boil for 5 minutes, then drain the water.
Peel and wash the onions and carrots, chop the onions and grate the carrots, rinse and finely chop the greens.
Place the onion in a hot frying pan with vegetable oil, sauté a little and add the carrots. Cook for about 5 minutes.
Add herbs before turning off.
Grate the cheese.
Now let's move on to preparing the minced meat for the cutlets. You can use a meat grinder and pass cabbage and onions with herbs and carrots through it, or you can manually, using an ordinary fork, chop and mash the cabbage, then add the remaining ingredients.
Add cheese, eggs, flour to the fried cabbage, salt and season everything to taste, mix thoroughly.
Form the minced meat into cutlets, roll in breading and place in a hot frying pan with vegetable oil.
Fry over medium heat until golden brown on each side.