Baked cauliflower cutlets — crispy and delicious. The recipe I want to tell you about today features a lovely cauliflower that I transformed into crunchy cutlets and baked in the oven. They are so tasty they convince everyone to eat this wonderful vegetable. Cauliflower has a low calorie content, about 25 kcal per 100 grams; it is rich in minerals, fiber, calcium and vitamin C. It is rich in antioxidants, anti-inflammatories and helps against hypertension thanks to the presence of amino acids. So many reasons to take advantage of eating it in abundance and to prepare lots of recipes. For the breading I added unsweetened corn flakes to the breadcrumbs for a special crunch. The cauliflower cutlets I made today I simply baked in the oven, but you can also cook them in an air fryer, fry them or cook them in a pan with a drizzle of extra virgin olive oil. Let’s run to the kitchen and prepare together the baked cauliflower cutlets!
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 171.97 (Kcal)
- Carbohydrates 25.39 (g) of which sugars 2.90 (g)
- Proteins 6.80 (g)
- Fat 5.40 (g) of which saturated 2.04 (g)of which unsaturated 1.13 (g)
- Fibers 3.07 (g)
- Sodium 287.84 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Cauliflower
- 1.1 lb cauliflower
- 11 oz potatoes
- 2 oz grated Grana Padano
- 1/2 cup breadcrumbs
- to taste extra virgin olive oil
- 1 sprig parsley
- 1 1/3 cup corn flakes (unsweetened)
- to taste salt
- 1 pinch pepper
How to prepare the Cauliflower Cutlets
Clean the cauliflower by removing the outer leaves and cut it into florets. Rinse and let drain. Peel the potatoes and wash them. Cook both the potatoes and the cauliflower in boiling water. The cauliflower needs about 12-14 minutes. The potatoes need 25-30 minutes. Check doneness of both by piercing with the tines of a fork.
Drain the cauliflower and potatoes. Cut the potatoes into cubes. Place the potatoes and the boiled vegetable in a bowl. Using a potato masher, reduce both to a mash. It’s fine if some slightly larger pieces remain.
Add a pinch of salt and a pinch of pepper. Also add the grated cheese, the chopped parsley and 3-4 tablespoons of breadcrumbs. Mix well with a fork. In a bowl, mix the remaining breadcrumbs with the coarsely crushed corn flakes.
Shape the cutlets. Take a portion of the mixture and press it between your hands to form the cauliflower cutlets. As you prepare them, coat each one thoroughly with the breadcrumb-and-corn-flakes mixture so it adheres well on all sides.
Arrange them side by side on a baking tray lined with parchment paper. Drizzle them with oil and bake in a preheated conventional oven at 374°F for 18-20 minutes.
If you prefer to cook them in an air fryer, proceed the same way and then cook them in the air fryer at 365°F for 16-18 minutes.See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover cauliflower cutlets you can store them in a container in the fridge. Just reheat them for a few minutes in a hot oven or in the microwave to bring back their crispiness as if freshly made.
If you prefer you can fry them in hot vegetable oil and then let them drain on kitchen paper.
Also don’t miss the recipe for the savory pie with cauliflower and sausage
