Mediterranean cauliflower cutlets are a tasty, crunchy, and nutritious side dish.
The main ingredient is cauliflower, which is cut into thick slices, called cutlets.
Cauliflower, with its delicate and slightly sweet flavor, is made crunchy thanks to the breading with flour and breadcrumbs, which gives it a golden and crispy crust, contrasting with the softness of the vegetable’s core.
The combination with fresh cherry tomatoes and olives further enriches the dish. The tomatoes, with their sweet-sour taste, add a note of freshness, while the olives, salty and slightly bitter, provide an aromatic contrast that enhances the flavor of the cauliflower.
The combination of these ingredients creates a perfect balance between crunchiness and softness, with the contrast of flavors between sweet and salty making the dish balanced and tasty.
It can be served as an appetizer or side dish and is particularly suitable for those looking for a vegetarian alternative to classic meat cutlets, without sacrificing flavor.
Cauliflower is rich in antioxidants and vitamins. It is filling, helps fight diabetes, and hypertension.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
Ingredients for Mediterranean Cauliflower Cutlets
- 1 cauliflower
- 1.75 oz breadcrumbs
- 1.75 oz grated parmesan cheese
- 2 eggs
- as needed all-purpose flour
- 1 bunch fresh parsley
- 10 cherry tomatoes
- as needed pitted olives
- as needed fine salt
- as needed extra virgin olive oil
Tools
- 3 Deep Plates
- 1 Fork
- 1 Baking Tray
- Parchment Paper
- 1 Cutting Board
Steps for Preparing Cauliflower Cutlets
For a perfect preparation, WATCH THE VIDEO RECIPE
To prepare the delicious cauliflower cutlets, start by removing the outer leaves of the cabbage
Then wash it thoroughly under running water along with the cherry tomatoes.
Cut the cauliflower, on a cutting board, in half and then into slices about half an inch thick. Also, cut the cherry tomatoes in half.
In a deep dish, break the eggs and beat them with fine salt. In another dish, pour the flour and in another, pour the breadcrumbs along with parmesan and chopped parsley.
Then bread each slice first in the flour, then in the egg, and finally in the breadcrumb, parmesan, and parsley mixture.
Place them on a baking tray lined with parchment paper along with the tomatoes and pitted Taggiasca olives.
Drizzle with a splash of extra virgin olive oil and bake in a static oven at 392°F for 20 minutes covered with aluminum foil and the remaining 20 minutes, or until golden, uncovered. In the air fryer at 392°F for 20 minutes.
Once cooked, optionally add some basil leaves and serve hot and …
Enjoy your meal from Barbara!
Tips and Storage
Choose a fresh and compact cauliflower, with white tops and no signs of yellowing or dark spots. If possible, use organic cauliflower for a more genuine taste.
If you have leftover cauliflower cutlets, you can store them in the fridge for 2-3 days. Place them in an airtight container or cover the plate with plastic wrap to prevent drying. It’s advisable to separate the cutlets from the seasoning with tomatoes and olives, as the sauce might make the cutlets lose their crunchiness.
If you want to freeze them, you can do so before cooking. After breading them, place them on a tray and put them in the freezer for a couple of hours. Once frozen, transfer them to a food bag or airtight container and store for up to 2-3 months. When you want to cook them, just place them directly in the oven or air fryer without thawing first.
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