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Serve the cauliflower cutlets as an appetizer, snack, or side dish. They pair wonderfully with vegan yogurt, mint chutney, or even ketchup.
These cutlets can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, simply crisp them up again in a hot pan for a few minutes.
For a gluten-free version, make sure to use gluten-free breadcrumbs.
Variations:
Spicy Cauliflower Cutlets: Add finely chopped green chilies or extra red chili powder for more heat.
Herb-Infused: Experiment with different herbs like oregano, basil, or thyme for a unique twist.
Baked Version: For a healthier option, bake the cutlets in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through for even crispiness.
FAQ:
Can I make these cutlets ahead of time? Yes, you can prepare the cutlets and store them in the fridge for up to a day before cooking. Alternatively, you can freeze the raw cutlets for up to a month. Just thaw and fry them when you’re ready to enjoy.
Can I use frozen cauliflower? While fresh cauliflower works best, you can use frozen cauliflower as well. Just ensure it’s thawed and excess moisture is squeezed out before using it in the recipe.
Can I bake the cutlets instead of frying them? Yes, for a healthier option, you can bake them. Preheat the oven to 375°F (190°C), place the cutlets on a baking sheet, and bake for 20-25 minutes, flipping halfway through.
Enjoy these crispy and nutritious vegan cauliflower cutlets, and don’t forget to experiment with the variations for your personal touch!
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