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Cauliflower Cutlets

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Ingredients

Adjust Servings:

	Parsley – ½ bunch
	Dill – ½ bunch
	Cauliflower – 1 ⅔ lb (750 g)
	Eggs – 2
	Wheat Flour – 4 oz (115 g)
	Nutmeg – 1 pinch
	Paprika – ½ tsp
	Salt – to taste
	Ground Black Pepper – to taste
	Sunflower Oil – to taste

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Cauliflower Cutlets

Name: Cauliflower Cutlets
Total time: 40 min
Yield: 8 Servings
Ingredients: Parsley: ½ bunch; Dill: ½ bunch; Cauliflower: 1 ⅔ lb (750 g); Eggs: 2; Wheat Flour: 4 oz (115 g); Nutmeg: 1 pinch; Paprika: ½ tsp; Salt: to taste; Ground Black Pepper: to taste; Sunflower Oil: to taste

Features:

40 min
Serves 8
Medium

Ingredients

Parsley – ½ bunch
Dill – ½ bunch
Cauliflower – 1 ⅔ lb (750 g)
Eggs – 2
Wheat Flour – 4 oz (115 g)
Nutmeg – 1 pinch
Paprika – ½ tsp
Salt – to taste
Ground Black Pepper – to taste
Sunflower Oil – to taste

Recipe

Although many people dislike the flavor of fresh cauliflower, it surpasses its relatives in all respects. This vegetable contains not only nutrients, but also vitamins C, B1, B2, B6, PP, and A. Besides, with proper preparation, you will be surprised at how good it can taste! Especially when made into a salad or yummy cauliflower cutlets!

Cook It is eager to prove it to you by deed, not by word. We have prepared for you an exciting recipe for cutlets with cauliflower, which, in combination with spices and herbs, turns into a delicious meal. A welcome bonus — the dish is very easy and quick to make.

Steps

1 Done	Cut cauliflower into florets. Boil water, add salt, and boil the vegetable in it. Toss the cooked cauliflower into a colander and mash it.
2 Done	Combine mashed cauliflower with eggs, salt, pepper, paprika, nutmeg, and flour. Finely chop the fresh dill and parsley and add to the mass.
3 Done	Place spoonfuls of the mass onto a skillet. Fry the cutlets on both sides until rosy.

Serve veggie cutlets with lentils, chickpeas, or beans. And if you like classics, feel free to bake fragrant potatoes. Have a wonderful meal!

14 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.