two eggs
1/3 cup of breadcrumbs
Optional candied nuts for added crunch
Season with salt.
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To taste, add black pepper.
100g shredded cheese, preferably a mix of cheddar and parmesan
Minced herb parsley
As an optional addition to the mashed potatoes, try Ezoic:
With 80 grams of Ezoic butter and 100 milliliters of milk,
Instructions for using Ezoic olive oil:
The Vegetables Must Be Prepared:
Gather the cauliflower and slice it into little florets.
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A teaspoon of salt and enough water to cover the ingredients should be boiling in a big saucepan.
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After ten to twelve minutes of cooking, the cauliflower florets should be soft but not mushy.
After draining, place the cauliflower in a big basin and set it aside to chill.
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Before chopping the potatoes, remove their skins.
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Get a kettle of water boiling and add a teaspoon of salt.
Peel and cook the potato pieces until they are soft and easily punctured.
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Make sure to save aside around 1/4 cup of the cooking liquid after draining the potatoes; you may need it for the mashed potatoes at a later time.
Grind the Vegetables:
Mash the cauliflower using a potato masher or a food processor once it has cooled somewhat until it is largely smooth, but you should leave a few tiny florets for texture.
Make a smooth and creamy puree by mashing the boiled potatoes. To mash potatoes, you may use a hand mixer, a stand mixer with the paddle attachment, or a potato masher.
Make the Cutlets by Mixing and Forming:
Mash the potatoes and cauliflower (or serve them separately if desired), then add the eggs, breadcrumbs, candied nuts, cheese, parsley, salt, and pepper to a big bowl. Once all of the ingredients are added and a cohesive mixture has formed, stir well.
Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Put parchment paper on a baking pan so it's simple to clean up afterward.
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Form the mixture into uniformly sized cutlets using moist or greased fingertips. Aim for a thickness of around ½ inch to ensure uniform frying.
Fry the fillets:
For more flavor and crunch, drizzle some olive oil over the cauliflower cutlets.
The cutlets should be cooked through and have a golden brown, crispy exterior after 40 minutes in a preheated oven.
Place the order:
Accompany the Grandma's Secret Cauliflower Cutlets with your preferred dipping sauce, such as yogurt, pesto, or marinara. Serve hot. To round up your vegetarian main dish, you may top them with the mashed potatoes that are optional.
Calorie Content:
The cauliflower and potatoes in this dish are a wonderful way to get your daily dose of vitamins, minerals, and fiber.
The eggs and cheese make it a protein powerhouse.
Both the quantity of oil and the kind of cheese used will determine the calorie and fat content.
Ezoic Appropriate Alternatives:
Substitute whole-wheat or panko breadcrumbs for the standard white kind for a more nutritious alternative.
Toasting and grinding up some leftover bread is another great way to prepare breadcrumbs at home.
For those who are limiting their carbohydrate consumption, you have the option to serve the cutlets with roasted vegetables or a side salad instead of the mashed potatoes.
Less butter and milk, or low-fat alternatives, may also be used to make the mashed potatoes lighter.
Exploring Other Options for Dipping Sauces:
Lemon Wedge: A light and airy alternative that goes well with the cutlets' tastes.
To make Ezoic Yogurt Sauce, mix plain yogurt with chopped fresh herbs (such as chives or dill), a teaspoon of garlic powder, a squeeze of lemon juice, and stir. Serve as a creamy and tangy dip.
Classic and sure to please, particularly those with an Italian taste palate, marinara sauce is a go-to choice.
Pesto: A tasty alternative that combines pine nuts, garlic, olive oil, and parmesan cheese with basil.
Reheating Leftovers:
When refrigerated in an airtight container, leftover cauliflower cutlets have a three-day shelf life. at warm them thoroughly, place them in a preheated oven set at 180°C (350°F) for around 10 to 15 minutes. If you want a crunchier outside, you may reheat them in an air fryer.
Preparation Hints:
The cauliflower and potato mixture may be made ahead of time and kept in the fr
