Cauliflower and bean cutlets for a simple and delicious main course. The recipe I want to share with you today is for a vegetarian main course with added legumes, perfect if you want to convince everyone to eat legumes. I made breaded cutlets with cauliflower and cannellini beans and they were loved by everyone at the table. I cooked them in a pan with a drizzle of olive oil, but if you prefer, you can bake them in the oven or use an air fryer. For the beans, I used canned cooked cannellini beans, but if you prefer, you can use another type of beans or choose to cook them from dried legumes instead of using the ready-made ones. Few and simple ingredients for a main course that I’m sure will win everyone over at the table, even the most skeptical about eating vegetables. What do you say, have I already convinced you to try my Bean and Cauliflower Cutlets? Let’s run to the kitchen and prepare them together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 7 Cauliflower Cutlets
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 97.24 (Kcal)
- Carbohydrates 12.93 (g) of which sugars 1.45 (g)
- Proteins 5.05 (g)
- Fat 3.26 (g) of which saturated 1.06 (g)of which unsaturated 0.67 (g)
- Fibers 3.10 (g)
- Sodium 215.90 (mg)
Indicative values for a portion of 100 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
- 1.1 lbs cauliflower
- 1.3 cups canned cannellini beans
- 0.5 cup breadcrumbs
- 0.3 cup grated parmesan cheese
- to taste salt
- 1 pinch pepper
- 1.4 tbsp extra virgin olive oil (to cook the cutlets)
What You Need to Prepare the Bean Cutlets
- Mixer
- Pan
How to Prepare Cauliflower and Bean Fritters
Clean the cauliflower by removing the outer leaves, the core, and cutting it into florets. Rinse the cauliflower under running water and let it drain. Cook the cauliflower in boiling water for about 14-15 minutes. Test the cooking by piercing it with a fork. Drain and transfer it to a mixer or blender.
Drain the cannellini beans from their preserving liquid and rinse them under running water. Let them drain well. Add the beans to the mixer with the cauliflower. Blend to obtain a cream.
Transfer the cauliflower and bean cream to a bowl. Add a pinch of salt and a pinch of pepper. Add 4-5 tablespoons of breadcrumbs and the grated parmesan cheese. Mix well with a fork.
Take a portion of the mixture and flatten it between your hands to form cutlets about 0.4-0.5 cm (0.16-0.2 inches) thick. You can make them as big as you like. As you prepare them, roll them well in breadcrumbs, pressing to adhere.
Now you just have to cook the Cauliflower and Bean Cutlets. I simply cooked them in a pan with a drizzle of extra virgin olive oil. But if you prefer, you can bake them in the oven or use an air fryer.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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You can prepare the Cutlets in advance without cooking them and store them in a container in the fridge for 2 days
If you prefer to bake them, place them on a greased or parchment-lined baking sheet. Lightly oil the surface and then bake them in a preheated oven in static mode at 374°F for 18 minutes
Also read the recipe for Cauliflower and Potato Balls
