Crispy Cauliflower Cutlets
Step 1: Cut the cauliflower into small florets. Blanch in boiling salted water for 5 minutes. Drain in a colander. Transfer to a bowl. Step 2
Mash the cauliflower with a fork until coarsely pureed. Add flour, breadcrumbs, grated Parmesan, egg, Italian herbs, dried garlic, and oregano. Season with salt and pepper to taste. Step 3: Form small round patties. Fry over medium heat in vegetable oil until golden brown on both sides.
Cabbage cutlets might seem like a frivolous dish at first glance. But they're not! In fact, they're a simple and healthy dish made with ingredients available year-round. Cabbage is rich in vitamins and fiber, retaining its beneficial properties even after prolonged cooking. It's also low in calories and will help you stay hydrated. Making cabbage cutlets is easy, and you certainly won't have to spend all day at the stove. You just need to know a few rules and secrets.
Cauliflower cutlets are a wonderful answer to many young cooks' questions about what unusual way to make this vegetable. The dish's advantages are obvious: it's quite light, delicious, and doesn't require a long wait at the stove. Cauliflower cutlets have a unique, uneven texture that leaves a very pleasant impression on anyone trying them for the first time. This dish is perfect for breakfast, lunch (you can take it to work in a container), or even a light dinner if you're determined to lose a few extra pounds.
Appetizing and healthy cauliflower dishes are great any time of year. We'll tell you how to make delicious and easy cauliflower dishes at home: from original side dishes to golden-brown cutlets and soups. You can make a whole meal out of cauliflower. It's eaten raw, adding small heads to a fresh salad or dipping in sauce, grilled in the oven and eaten crispy, drizzled with garlic-lemon sauce, boiled and served with boiled chicken, made into soup, marinated with other vegetables... In Lebanon, Turkey,
In Syria and Iraq (part of historical Kurdistan), cauliflower heads are often lightly boiled, dipped in tahini, and quickly deep-fried. Or, more simply, they are boiled, doused with tahini, and grilled. This dish must be carefully guarded from hungry family members and guests; for some reason, it never reaches the table untouched.