Cauliflower is a versatile veggie that can go in any ethnic direction for flavoring, and can be used to create vegetarian main or side dishes. It can be steamed, mashed, or made into faux risotto. This week I decided to bake it with a breadcrumb crust, and discovered that it makes delicious cutlets. Serve these with the topping or sauce of your choice: chutney, guacamole, hot sauce, yogurt, hummus, tamari, tomato sauce or….
Let’s start with a photo of the finished cutlet. Browned from the oven, with a crispy coating but soft interior.
One head of cauliflower, one egg, and bread crumbs. Simple. I used Italian flavored bread crumbs, but you could use plain or panko style as well.
Beat the egg with a little water on a plate, put crumbs on another plate, and cut the cauliflower into slices about 3/4 inch thick.
Pick up pieces carefully and dip each front, back and sides in the egg. Roll in the crumbs and place on a piece of baking parchment. I put a little oil on the paper, but you could do without that just as well. Bake in a 350 degree oven until browned and soft when pierced by a fork…about 35 to 40 minutes.
Full disclosure! This is kind of a messy thing to cook…you’ll have cauliflower crumbs that you can put in your stock pot, or toss into a salad or other dish. You could also take the leftover egg and add it to another beaten egg for an omelette.
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