These crispy cauliflower cutlets are a delicious and healthy alternative to traditional meat cutlets. With a savory flavor and crispy texture, paired with a tangy Parmesan and herb dip, they make a perfect appetizer or light meal. A great way to enjoy cauliflower in a fun, flavorful way!
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 1 hour
Servings: 4 servings
Ingredients:
For the Cauliflower Cutlets:
- 1.4 kg cauliflower, finely chopped
- 140 g breadcrumbs
- 100 g flour
- 3 eggs
- 1 clove of garlic, minced
- 5 tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp Italian herbs
- 2 tsp parsley
- Salt, to taste
- Pepper, to taste
For the Parmesan and Herb Dip:
- 200 g sour cream
- 100 g Greek yogurt
- 50 g grated Parmesan cheese
- 1 tsp lemon juice
- 1 tsp parsley, finely chopped
- Salt, to taste
- Pepper, to taste
Directions:
- Prepare the Cauliflower:
Preheat your oven to 200°C (392°F).
Bring a large pot of salted water to a boil. Add the cauliflower and cook until tender, about 5-7 minutes. Drain and let it cool slightly. Then, finely chop or mash it. - Mix the Cutlet Ingredients:
In a large mixing bowl, combine the chopped cauliflower, breadcrumbs, flour, minced garlic, turmeric, Italian herbs, parsley, salt, and pepper.
Crack the eggs into the bowl and mix thoroughly until all ingredients are well combined. - Form the Cutlets:
Grease a baking sheet with a little olive oil.
Take a spoonful of the mixture and form it into a small patty or cutlet. Place it on the prepared baking sheet. Repeat with the remaining mixture, making sure the cutlets are evenly spaced on the sheet. - Bake the Cutlets:
Drizzle the cutlets with the remaining olive oil.
Bake in the preheated oven for 15-20 minutes, or until the cutlets are golden brown and crispy. - Prepare the Parmesan and Herb Dip:
In a medium bowl, combine the sour cream, Greek yogurt, grated Parmesan cheese, lemon juice, and finely chopped parsley.
Season with salt and pepper to taste.
Mix well until smooth and creamy. - Serve:
Serve the cauliflower cutlets with the Parmesan and herb dip on the side.
Serving Suggestions:
- Serve as an appetizer or snack at your next gathering.
- Pair with a fresh salad for a light lunch.
- Serve with roasted vegetables for a hearty dinner.
- Add a drizzle of balsamic glaze for extra flavor.
- Pair with a side of quinoa or couscous for a balanced meal.
Cooking Tips:
- Make sure the cauliflower is well-drained before mixing, so the cutlets hold together better.
- If you prefer a crispier texture, lightly pan-fry the cutlets in olive oil before baking.
- You can make the cutlets in advance and store them in the fridge until you’re ready to bake.
Nutritional Benefits:
- High in fiber and antioxidants from the cauliflower.
- Rich in protein from the eggs and Greek yogurt in the dip.
- Full of healthy fats from olive oil and Parmesan cheese.
Dietary Information:
- Gluten-Free: Use gluten-free breadcrumbs to make this recipe suitable for a gluten-free diet.
- Vegetarian: A perfect dish for those following a vegetarian diet.
- Low-Carb: These cutlets are low in carbs, making them a great option for low-carb diets.
Nutritional Facts (per serving):
- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 20 g
- Fat: 16 g
- Fiber: 5 g
Storage:
- Leftovers: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked cutlets for up to 2 months. Reheat in the oven for a crispy texture.
Why You’ll Love This Recipe:
- The cauliflower cutlets are crispy on the outside and soft on the inside, with a savory flavor from the spices.
- The creamy Parmesan and herb dip adds a tangy, rich element that complements the cutlets perfectly.
- A healthy, gluten-free alternative to traditional meat cutlets, making it suitable for various dietary preferences.
Conclusion:
These cauliflower cutlets are a great way to get your veggies in while enjoying a tasty and satisfying dish. With a crispy golden exterior and a creamy, flavorful dip, they’ll be a hit at your table. Whether served as a main or appetizer, this dish offers a delicious and healthy alternative to traditional cutlets. Plus, they’re simple to make and full of flavor, making them a perfect choice for busy weeknights or weekend entertaining.
Frequently Asked Questions:
- Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower works well too. Just make sure to thaw and drain it thoroughly before using. - Can I make these cutlets ahead of time?
Yes, you can prepare the mixture and shape the cutlets ahead of time. Store them in the fridge until ready to bake. - Can I make this recipe without breadcrumbs?
Yes, you can substitute breadcrumbs with ground oats or almond flour for a gluten-free version. - How do I keep the cutlets crispy?
For extra crispiness, bake them on a wire rack rather than a baking sheet. - What can I use instead of Greek yogurt in the dip?
You can substitute Greek yogurt with regular yogurt, sour cream, or even cottage cheese for a different texture. - How can I make these cutlets spicier?
Add red pepper flakes or chili powder to the cutlet mixture for a spicy kick. - Can I use other herbs in the dip?
Yes, you can use any fresh herbs you prefer, like basil or chives, for a different flavor. - What should I serve these cutlets with?
These cutlets go great with a fresh salad, quinoa, or roasted vegetables. - Can I make these cutlets in an air fryer?
Yes, you can air fry them for about 10-12 minutes at 180°C (350°F) for a crispy result. - Can I use store-bought dip instead of making the Parmesan dip?
Yes, feel free to use any store-bought dip you prefer, though the homemade Parmesan dip adds a fresh, tangy flavor.