These Grandma’s Secret Cauliflower Cutlets are a fantastic way to transform the humble cauliflower into a delightful and satisfying main course or side dish. They’re packed with flavor and texture, sure to impress everyone at the table, even those who might not be cauliflower fans. This recipe is a great way to sneak in some extra vegetables and create a unique and delicious vegetarian option.
Ingredients:
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Main Ingredients:
- 1 head of cauliflower
- 1 kg potatoes
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For Boiling:
- Water (enough to cover vegetables)
- 2 teaspoons salt (1 teaspoon for cauliflower, 1 teaspoon for potatoes)
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For the Cutlets:
- 2 eggs
- 130g breadcrumbs
- Candied nuts (optional, for extra crunch)
- Salt to taste
- Black pepper to taste
- 100g grated cheese (cheddar, parmesan, or a blend)
- Chopped fresh parsley
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For the Mashed Potatoes (Optional):
- 80g butter
- 100ml milk
- Olive oil
Instructions:
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Prepare the Vegetables:
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Wash and cut the cauliflower into florets.
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In a large pot, bring enough water to a boil and add 1 teaspoon of salt.
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Cook the cauliflower florets for 10-12 minutes, or until tender but not mushy.
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Drain the cauliflower and transfer it to a large bowl to cool.
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Peel and cut the potatoes into chunks.
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In a separate pot, bring enough water to a boil and add 1 teaspoon of salt.
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Cook the potato chunks until tender and easily pierced with a fork.
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Drain the potatoes, reserving about ½ cup of the cooking liquid (in case you need it for the mashed potatoes later).
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Mash the Vegetables:
- Once the cauliflower has cooled slightly, mash it with a potato masher or in a food processor until mostly smooth, with some small florets remaining for texture.
- Mash the cooked potatoes until smooth and creamy. You can use a potato masher, hand mixer, or a stand mixer fitted with the paddle attachment.
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Combine and Form the Cutlets:
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In a large bowl, combine the mashed cauliflower, mashed potatoes (optional, you can serve them separately), eggs, breadcrumbs, candied nuts (if using), grated cheese, chopped parsley, salt, and black pepper. Mix well until everything is well combined and a cohesive mixture forms.
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Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper for easy cleanup.
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With wet or oiled hands, shape the mixture into cutlets of your desired size and thickness. Aim for about ½ inch thickness for even cooking.
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Bake the Cutlets:
- Drizzle the top of the cauliflower cutlets with olive oil for added flavor and crispness.
- Bake the cutlets in the preheated oven for 40 minutes, or until golden brown and crispy on the outside and cooked through on the inside.
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Serve:
- Serve the Grandma’s Secret Cauliflower Cutlets hot, alongside your favorite dipping sauce like marinara sauce, pesto, or yogurt sauce. You can also serve them with the optional mashed potatoes for a complete vegetarian main course.
Nutritional Value:
- This recipe is a good source of vitamins, minerals, and fiber from the cauliflower and potatoes.
- It’s also a good source of protein from the eggs and cheese.
- The amount of fat and calories will depend on the amount of oil used and the type of cheese chosen.
Healthy Substitutions:
- Breadcrumbs:
- For a healthier option, you can use whole-wheat breadcrumbs or panko breadcrumbs instead of regular breadcrumbs.
- You can also make your own breadcrumbs by toasting and grinding leftover bread.
- Mashed Potatoes:
- If you’re watching your carb intake, you can skip the mashed potatoes altogether and serve the cutlets with a side salad or roasted vegetables.
- You can also lighten up the mashed potatoes by using less butter and milk, or by substituting low-fat versions.
Additional Dipping Sauce Ideas:
- Lemon Wedge: A simple and refreshing option that complements the flavors of the cutlets.
- Yogurt Sauce: Combine plain yogurt with chopped fresh herbs like dill or chives, a squeeze of lemon juice, and a pinch of garlic powder for a creamy and tangy dip.
- Marinara Sauce: A classic and crowd-pleasing option, especially for those who enjoy Italian flavors.
- Pesto: A flavorful option made with basil, pine nuts, garlic, olive oil, and parmesan cheese.
Leftovers and Reheating:
- Leftover cauliflower cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 180°C (350°F) for 10-15 minutes, or until warmed through. You can also reheat them in the air fryer for a crispy exterior.
Make-Ahead Tips:
- You can prepare the cauliflower and potato mixture in advance and store it in the refrigerator for up to 24 hours before forming the cutlets and baking. This can save you time on busy weeknights.
- You can also form the cutlets ahead of time and store them in the refrigerator for up to a few hours before baking. This allows you to have them ready to go into the oven when you need them.
Tips:
- Cheese Options: You can experiment with different types of cheese for the cutlets. Try using mozzarella cheese for a gooey center, or smoked gouda for a more robust flavor.
- Spice it Up: Add a pinch of red pepper flakes or chili powder to the cutlet mixture for a bit of heat.
- Vegetarian Option: To make this recipe completely vegetarian, omit the butter from the mashed potatoes and use olive oil instead.
- No Mashed Potatoes? You can skip the mashed potatoes altogether and simply serve the cutlets on their own.
Conclusion:
Grandma’s Secret Cauliflower Cutlets are a delicious and creative way to enjoy cauliflower. They’re easy to make, customizable, and sure to be a crowd-pleaser. So ditch the boring cauliflower dishes and give this recipe a try! You won’t be disappointed.