Cauliflower cutlets; 9 of the most common and delicious recipes

Cauliflower cutlets - 9 of the most common and delicious recipes

Have a nice day, dear readers! Now I would like to share with you recipes for dietary vegetable cutlets made from cauliflower.

We are all accustomed to the idea that cutlets should be meat or fish, but this is exactly the option when the desired food becomes truly tasty. Let's cook!

Classic cauliflower cutlets - the most common recipe

For cutlets, it is better to use the freshest fork, but in winter, frozen will do.

1 fork – cauliflower about 1 kg.
1 PC. – a large onion (in summer you can take greenish feathers)
1-2 pcs. - chicken egg
4 tbsp. spoons – wheat flour
Mix of spices and salt - to taste
Fresh herbs (parsley, dill) - to taste
Any vegetable oil for frying

1. Thoroughly wash the cabbage, cut off the leaves and stalk, and divide into small inflorescences.

2. Throw the inflorescences into boiling salted water and cook for 6-7 minutes until just soft. Throw the almost ready inflorescences into a colander and leave for a couple of minutes to let the water drain and cool slightly.

3. Now let's take care of the onion. Finely chop the onion, fry in vegetable oil until soft and golden brown.

4. Cabbage for cutlets can be chopped in a blender, meat grinder, or simply with a knife. Only small pieces must be preserved; puree is not suitable for us.

5. Now you can add spices, salt, fried onions, eggs, flour. You can add fresh chopped herbs (but this is at your discretion). Mix everything.

6. Using wet hands, form the minced meat into cutlets of a shape that suits your needs, fry on both sides until golden brown.

7. I recommend placing the finished cutlets on a paper napkin, draining the oil, and sprinkle with grated cheese.

On a note! For little children, these cutlets can be steamed.

Calorie content per 100 g. – 79 kcal

Video recipe: Cauliflower cutlets

In the oven

How to cook cauliflower cutlets in the oven

If you don't really like fried foods or are on a diet, then this recipe is more suitable for you. Made without oil, more nutritional benefits and fewer calories.

1 kg. – fresh cauliflower (or 600 g – frozen)
100 ml. - fresh milk
1+1 pcs. – chicken eggs
100 gr. – breadcrumbs
3 pcs. – slices of dry loaf
3 tbsp. spoons - good wheat flour
500 ml each. – water and milk for boiling the inflorescences
Spices and salt

1. Boil the prepared inflorescences until tender for about 20 minutes in water with the addition of milk. Frozen pieces can be cooked for 15 minutes.

2. Take the prepared cabbage into a separate bowl, mash it into a puree with a fork, add the loaf soaked in milk, an egg, a set of spices and salt. Mix all the ingredients, add flour to make the minced meat as dense as possible.

3. We form beautiful cutlets, bread them in eggs and breadcrumbs. Place on a baking sheet lined with parchment paper.

4. Bake for 20 minutes at 180 degrees.

5. You can serve it right away with fresh herbs and sour cream.

On a note! You can add any 500 grams of minced meat to the vegetable mince. (better than chicken). The resulting cutlets are very tasty and healthy.

Calorie content per 100 g. – 70 kcal

Video recipe: Cauliflower cutlets in the oven

With grated cheese

Cauliflower cutlets with grated cheese

All you have to do is add a little hard cheese to the minced vegetables, and you immediately get a completely different taste, a very special one.

700-800 gr. – cabbage
100-150 gr. - at least some hard cheese
5+5 tbsp. spoons - breadcrumbs
3 pcs. – chicken eggs
Spice mixture and salt
Any vegetable oil for frying

1. Boil the prepared inflorescences in salted water for 6-7 minutes. Grind in a meat grinder or cut into small pieces with a knife. Grate the cheese on a large grater.

2. Add 5 tbsp. spoons of bread crumbs, cheese, eggs, spices, add very little salt (because we already cooked the inflorescences in salted water).

3. Mix all the ingredients, form beautiful cutlets, and bread them in breadcrumbs. Fry in oil on both sides until golden brown.

4. Sprinkle with the freshest herbs and invite everyone to the table.

Calorie content per 100 g. – 86 kcal

Video recipe: Cauliflower cutlets with cheese

With oat flakes

Vegetarian cauliflower cutlets with oat flakes

0.5 kg. – cabbage
100 gr. – small oat flakes
1 PC. - large onion
2 tbsp. spoons - wheat flour
100 gr. – breadcrumbs
Mix of spices and salt - to taste

1. Pour boiling water over the flakes and leave covered for 10-15 minutes.

2. Boil the prepared inflorescences in salted water for 6-7 minutes, let the water drain, finely rub the ruby with a knife.

3. Fry the onion in vegetable oil until transparent.

4. Combine all the ingredients, mix, add flour to thicken, mix again.

5. We form beautiful cutlets, roll in breadcrumbs, fry on both sides until cooked.

Calorie content per 100 g. – 111 kcal

With broccoli and carrots

Cauliflower cutlets with cottage cheese, broccoli and carrots

Minced meat for vegetable cutlets can be made from various ingredients. Take any products you like, use your imagination.

Cauliflower cutlets

When it comes to cutlets, most often we imagine products made from meat or fish. But in modern cooking there are dozens of recipes for vegetable cutlets, especially good ones made from cauliflower.

That rare option when the desired food is truly delicious. The cutlets are very tender and soft; everyone, young and old, eats them with pleasure.

Cauliflower cutlets (step by step)

To prepare cabbage cutlets, you will need medium-sized forks, weighing approximately 1 kg (cleaned - 700-800 g). It is better to cook from the freshest cabbage, although frozen vegetables will also work in winter. You will also need a couple of eggs for “stickiness,” a large onion for flavor, a little flour and oil for frying.

In my opinion, this is the most common and delicious recipe for cauliflower cutlets, and if you add sour cream to the dish, even the kids will ask for more!

Ingredients

cauliflower - 1 medium fork
eggs – 2 pcs.
large onion - 1 pc.
wheat flour - 4 tbsp. l.
salt and pepper mixture - to taste
chopped greens – 1 tbsp. l. optional
vegetable oil – 100 ml for frying

How to cook cauliflower cutlets

I washed the cabbage fork under running water, painstakingly, to remove sand and other possible contaminants. I divided it into inflorescences, discarding the leaves and stalk.

We will prepare cutlets from boiled cabbage. Therefore, in a large saucepan, I brought the water to the point of active boiling, lightly salted it and threw all the inflorescences into the bubbling boiling water. Boil over low heat for 6-7 minutes. Vegetables should become softer, but not overcook and turn into “porridge”.

I tossed the inflorescences, boiled almost until ready, into a colander and left them to cool for some time.

At the same time, I sautéed the diced onion in a small amount of vegetable oil (1 tbsp.). Don’t fry it too much, just bring the onion to softness so that the bitterness goes away and it tastes sweetish.

Next, the boiled inflorescences need to be chopped - you can use a blender, a food processor in pulse mode, a meat grinder, or manually. Just don’t turn it into puree, because after all, we are not preparing cauliflower pancakes, but cutlets, here the mixture must be of the largest fraction so that the products become fluffy and dense.

I immediately added pepper to taste and salt to the resulting mixture (keep in mind that we added some salt to the water when we boiled the inflorescences).

I added previously sautéed onions and a couple of eggs, stirred and finally added flour. Leave it for 5 minutes for the flour to swell. The cabbage mass should turn out thick, the mixture dense, like minced meat cutlets. You can add finely chopped parsley, dill or cilantro if you like, although it will be delicious even without greens.

From the vegetable “minced meat”, with my hands dipped in water, I formed medium-sized cutlets - approximately 1 tbsp. l. per serving.

I placed the vegetable cutlets in hot oil (you can fry them in a saucepan or in a frying pan) and cooked them on both sides until golden brown. At first I cooked at high heat, and then at moderate heat, so that the products were baked on the inside.

Before serving, be sure to pat fried cauliflower cutlets dry with a cardboard towel because they absorb a lot of oil when frying. For children, you can prepare steamed cutlets from the same “minced meat”.

You can sprinkle grated hard cheese on top and decorate with herbs. Bon appetit!

How to cook more?

Cauliflower cutlets in the oven

Are you on a diet or just don’t like fried foods? Then try to cook savory cauliflower cutlets in the oven, dietary ones that are cooked without a drop of oil. Minimum calories and lots of benefits.

600 g cauliflower (frozen or fresh);
500 ml water and 500 ml milk for boiling cabbage;
100 ml milk;
100 g loaf;
2 testicles;
3 tbsp. l. flour;
100 g bread crumbs;
salt and pepper.

Do you understand that?
Cauliflower is rich in vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C and K. Regular consumption significantly reduces the risk of certain cancerous tumors and has a beneficial effect on the heart muscle (Designed to perform various actions: body movements, contraction of vocal cords, breathing) .

We defrost frozen vegetables, and divide the freshest ones into inflorescences. Boil in a mixture of water and milk until completely cooked, about 20 minutes. Then drain all the liquid and mash the vegetables into a puree. Add the bread crumb soaked in milk (don’t forget to squeeze it well), one egg, salt and pepper. To thicken, add flour to make the mixture as dense as possible.

Cauliflower cutlets with cheese

700 g cauliflower;
3 testicles;
150 g hard cheese;
0.5 tsp. caraway seeds as desired;
10 tbsp. l. bread crumbs;
2 chips each salt and pepper;
oil for frying.

Fundamentally!
Don't overcook the cabbage; It’s better to underexpose it in boiling water than to turn it into an incomprehensible puree. Cauliflower is tasty even in its raw form, and the missing heat treatment will only preserve its crispness and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) .

Divide the cabbage into small florets and boil in lightly salted water for 7 minutes until half cooked, then chop with a knife or through a meat grinder. Add eggs, cumin, 5 tbsp. l. breadcrumbs and 100 g grated cheese, salt and pepper.

From the resulting consistency, we form cutlets with wet hands and roll them in cheese and breadcrumbs (mix 5 tablespoons of crackers with 50 g of grated cheese). Deep fry until golden brown.

Cauliflower cutlets: the most delicious recipe

It turns out that savory cutlets can be prepared not only from minced meat or fish. Such a delicacy from vegetables also turns out to be appetizing and satisfying, and also the most healthy. Make sure of this by trying the most delicious cauliflower cutlet recipe. They simply melt in your mouth thanks to their own gentle mixture, and are liked not only by adults, but also by little picky eaters.

Cauliflower cutlets with oat flakes

Production time: 35 minutes

Number of servings: 9

Energy and nutritional value

proteins – 4.4 g;
fats – 4.2 g;
carbohydrates – 19.7 g;
calorie content – 133.6 kcal.

Ingredients

cauliflower – 0.5 kg;
lemon – 2 slices;
onion – 150 g;
oat flakes – 45 g;
premium wheat flour – 60 g;
breadcrumbs – 100 g;
refined vegetable oil – 30 ml;
table salt - to taste;
freshly ground pepper mixture - to taste.

Step-by-step production

Separate the cauliflower head into florets and wash it under the tap in a large colander. Throw the vegetable into boiling salted water with 2 slices of lemon for 5 minutes, then take it out to cool.
At the same time, steam the oatmeal in a small bowl with boiling water, leaving it there for 10 minutes.
Remove all the skins from the onions, rinse them and chop them into small cubes.
Chop the cooled cabbage into small, even pieces and combine it with chopped onions and steamed oatmeal.
Add the required amount of sifted flour and spices to the vegetable mass according to your own taste. Mix homogeneous minced meat and, with wet hands, form it into cutlets of approximately the same size.
Roll the purchased meatballs in breadcrumbs and fry in hot vegetable oil for 2 minutes on each side.

Tip: to give cauliflower cutlets a captivating creamy taste and make them more “ceremonial,” add a little grated hard cheese to the recipe.

Regular dietary option with zucchini

Production time: 45 minutes

Number of servings: 16

Energy and nutritional value

proteins – 3.5 g;
fats – 3.9 g;
carbohydrates – 10.2 g;
calorie content – 89.2 kcal.

Ingredients

frozen cauliflower – 0.4 kg;
zucchini or zucchini – 0.8 kg;
chicken eggs – 4 pcs.;
garlic – 25 g;
green onions – 15 g;
dill – 25 g;
premium wheat flour – 120 g;
baking powder – 13 g;
table salt - to taste;
ground red pepper - to taste;
Refined olive oil - for frying.

Step-by-step production

Boil the cauliflower, thawed in advance, for 5 minutes in salted water and puree in a blender until the mixture is homogeneous.
Wash the zucchini thoroughly under cold water, remove the skin with a vegetable peeler and grate it on a medium grater, then squeeze the excess water out of the vegetable.
Combine cabbage puree and zucchini mass in a common bowl, add finely chopped dill and green onions, garlic cloves passed through a special press and eggs beaten with salt and pepper.
Then add the sifted flour and baking powder into the vegetable mixture and stir the mixture well with a silicone spatula.
Using a tablespoon, place the resulting minced meat in a red-hot frying pan with a small amount of olive oil and fry the tortillas for a couple of minutes on each side until an even golden brown crust is obtained.

Advice: because the vegetables in this recipe absorb fat well when fried, the finished cutlets must be laid out for some time on a paper or cloth towel (the structure of tissues of living organisms is studied by the science of histology) to remove excess oil.

Lenten cabbage balls with semolina in the oven

Production time: 50 minutes

Energy and nutritional value

proteins – 3.6 g;
fats – 0.3 g;
carbohydrates – 13.6 g;
calorie content – 71.4 kcal.

Ingredients

cauliflower – 1 kg;
onion – 100 g;
dill – 25 g;
semolina – 100 g;
breadcrumbs – 60 g;
table salt - to taste;
ground black pepper - to taste.

Step-by-step production

Divide the cabbage into medium florets, rinse under a running tap and place in boiling water for 5-10 minutes until softened. Then remove it with a slotted spoon and let it cool slightly.
Remove the skin from a large onion and wash it under the tap together with the dill. Dice the onion and chop the greens very finely.
Puree the cooled cauliflower in a blender until pureed and add the crushed products from the previous step, as well as semolina, salt and pepper. Mix the minced meat thoroughly with your hands and let it sit for 10-15 minutes.
Using your palms moistened with water, form approximately similar round or oval cutlets, carefully roll them in breadcrumbs and place them on a baking sheet lined with a silicone mat or parchment paper.
Bake vegetable meatballs for 20-25 minutes at 180°C.

Advice: when choosing cauliflower, give preference to heads with dense, fresh inflorescences without signs of spoilage and leaves of a rich green color, without yellowing.

Cauliflower cutlets with broccoli

Production time: 40 minutes

Cauliflower cutlets

Cauliflower cutlets and the necessary properties of this tender and dietary dish. Step-by-step manufacturing recipe with vivid photos and detailed video.

How did cauliflower originate?

Cauliflower was first grown by Syrian peasants on the Mediterranean coast. Therefore, it was called “Syrian” for a long time. In the 2nd century they began to deliver it to Spain. The main supplier of cauliflower seeds was Cyprus. And remained so for several centuries.

And in the 14th century, cauliflower began to be grown in Great Britain, France, Italy and Holland. It gained the greatest popularity in Great Britain, where cabbage flowers were dubbed the best flowers.

At the end of the 17th century, cauliflower began to be grown in Russia. The seeds were purchased on the Malta Peninsula at a very expensive price. And the grown cabbage ended up on the table of the royal court and certain authoritative nobles.

This variety was not grown for a long time on peasant farmsteads because the cabbage did not have time to ripen and required special care.

Currently in Russia there are more than 50 types of this wonderful culture. It is planted and, with success, grown everywhere.

Cauliflower and diet cutlets

Amazing taste and beautiful dietary characteristics have made cauliflower one of the most needed products in modern cuisine. Cauliflower inflorescences are used. They can be boiled, fried or stewed. Both the first and second courses are prepared from them. Cauliflower can also be prepared as an independent dish. To do this, it is fried in batter or breadcrumbs in butter or vegetable oil.

Wonderful dietary broths are made from cauliflower inflorescences. In terms of nutritional value, they are in no way inferior to chicken broth.

Cauliflower can be stored for a long time. To do this, it is salted or pickled, both independently and with other vegetables. It also keeps well frozen.

Useful characteristics of cauliflower

Cauliflower contains a myriad of vitamins, minerals and essential substances.

In terms of protein content, it is almost 1.5 times ahead of its white-headed relative. And vitamin C (ascorbic acid) is contained in it more than 2 times.
Cauliflower is rich in vitamins A, PP, B1, B2 and B6. Contains iron, magnesium, potassium, phosphorus, sodium, calcium. Thus, the iron reserves in it exceed its content in green peas, peppers and lettuce leaves by 2 times.
It contains pectin, citric, tartronic and malic acids. Tartronic acid prevents the formation of fat. This means that cauliflower will be very useful for those who dream of losing a couple of hated kilos.
Scientists have learned that cauliflower strengthens blood vessels and helps remove cholesterol from the body (Insoluble in water, soluble in fats and organic solvents.) .
If cauliflower juice is diluted by half with water, a solution comes out that soothes inflamed gums.

Cauliflower cutlets: step-by-step recipe

A step-by-step recipe for cutlets made from cauliflower is distinguished by its simplicity. This means it can be prepared quickly. Agree, this argument, in almost all cases, becomes decisive when choosing the next dish. And, if you take into account all the listed characteristics of cabbage cutlets, then you don’t have to think for a long time.