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CAULIFLOWER CUTLETS
1 head of cauliflower steamed
(takes about 10 mins or so)
cut off all hard stems and invert
head into large pot of salted boiling
water
Prepare in Cuisinart/blender
1 bunch of flat-leaf parsley
1 bunch of scallions/ green onions
8-10 cloves of garlic (peeled)
1 Tbsp Black Pepper
1 Tbsp Salt
Drizzle Olive Oil into mixture
to develop a oily paste consistency
(you can add 1/2 diced onion if desired)
Place pureed/mashed cauliflower into a
large glass/stainless steel bowl
Add 2 - 3 beaten eggs to help bind
Add onion/garlic powder for flavor
(optional dry celery seeds/oregano/basil
a few red pepper flakes)
Empty the green parsley/onion mixture
into bowl and stir well enough to blend.
Add 1/2 cup of flour to cauliflower
mixture
Add plain breadcrumbs to the mixture next
Until it begins to hold together enough to
handle all!
(If needed you may add more flour a little
at
a time to get the right consistency)
Use a large non-stick frying pan if
possible.
Coat the bottom with enough vegetable oil
as desired. Form cutlets either with two
large spoons - or with clean hands form
the cutlets into large flat shapes to
resemble
your desired shape. Small for the
children
and larger for the adults. Over medium
heat
fry the first side until it has some color
and
then carefully turn away from you each
cutlet
to the other side. You may wish to keep
turning the cutlet until it is very brown
and
resembles the desired color and hardness.
Serve with scalloped potatoes/beet salad
spicy tomato gravy with rice. Bon Apetit!
Click here for a printable version
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