Vegan Cauliflower Cutlets

Instructions:

Step 1: Prepare the Cauliflower Begin by cutting the cauliflower into florets and steaming or boiling them until soft. Once the cauliflower is cooked, use a fine grater or food processor to finely grate the cauliflower. Squeeze out any excess water using a clean kitchen towel or cheesecloth to avoid a soggy mixture.

Step 2: Mash the Potato Peel and boil the potato until it’s soft. Mash the boiled potato with a fork or potato masher until smooth, and set it aside.

Step 3: Make the Cutlet Mixture In a large mixing bowl, combine the grated cauliflower and mashed potato. Add the breadcrumbs, chickpea flour, cornstarch, turmeric powder, cumin powder, black pepper, garam masala (if using), salt, and chopped coriander. Mix everything together until the ingredients are well combined.

Step 4: Shape the Cutlets Divide the mixture into small portions and shape each portion into a flat, round cutlet. If the mixture feels too sticky, you can lightly grease your hands with a little oil or water. The size of the cutlets can be adjusted to your preference, but typically, about 8-10 medium-sized cutlets are made from this recipe.

Step 5: Pan-Fry the Cutlets Heat a non-stick skillet or frying pan over medium heat. Add about 1 tablespoon of oil to the pan. Once the oil is hot, gently place the cutlets in the pan, making sure they are not overcrowded. Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and crispy. You can add more oil if needed to achieve a crispier texture.

Step 6: Serve and Enjoy Once the cutlets are crispy and golden, remove them from the pan and place them on a paper towel to absorb any excess oil. Serve your vegan cauliflower cutlets hot with a side of chutney, vegan yogurt, or a fresh salad. They also pair wonderfully with rice or flatbreads for a complete meal.

Tips:

• If you prefer a gluten-free version, simply use gluten-free breadcrumbs or oat flour in place of regular breadcrumbs.
• For a spicier kick, add finely chopped green chilies or a pinch of chili powder to the cutlet mixture.
• You can also bake the cutlets for a healthier option. Preheat your oven to 375°F (190°C), and bake the cutlets on a parchment-lined baking sheet for about 20-25 minutes, flipping them halfway through.
• If you don’t have chickpea flour, you can substitute it with rice flour or all-purpose flour, though chickpea flour adds a nice texture and flavor.

Why You’ll Love These Vegan Cauliflower Cutlets:

• Nutrient-packed: Cauliflower is rich in vitamins, minerals, and fiber, making these cutlets not only delicious but also a healthy option.
• Customizable: You can easily adjust the spices and ingredients to suit your taste, whether you prefer mild or bold flavors.
• Crispy and satisfying: The crispy exterior and tender interior of the cutlets will satisfy your cravings for something hearty and flavorful.

These Vegan Cauliflower Cutlets are perfect for any occasion, whether it’s a casual weeknight dinner, a special gathering, or a comforting snack. They are a great way to enjoy cauliflower in a whole new light while embracing the goodness of plant-based eating. Enjoy!