Cauliflower Patties / Cauliflower Cutlet

Cutlet /croquette / patty what ever you call it are the most delicious starters and great vegetarian option to go meatless. These cauliflower cutlet can go with tortilla wraps or pita bread too.

I have purposely avoided adding potato and also all purpose flour instead gone for rye bread as the binding agent. U can use any bread lying at home or dampen toasted oats slightly with water and use it to bind the patties. 

PRINTABLE RECIPE HERE

Ingredients: (makes 12 medium sized)
Cauliflower - 1/2 head
Any bread - 3 slices shredded, I used #ryebread shredded ( Use bread crumbs instead)
Cheese - 1/2 cup (I used sharp cheddar)
Italian seasoning - 1 tsp
Garlic and parsley powder -1 tsp
A mix of dried herbs -1 tsp (Rosemary, thyme,basil,oregano)
Spring onion chopped - few
Salt and pepper to taste

Parmesan cheese grated - to sprinkle on top (optional)
Veg oil/ olive oil- 3-4 tsp for shallow frying.

Method:
1.Wash and cut the cauliflower into florets. Steam it for until 3/4 th cooked in a steamer.
2. Squish well with ur hand until all the florets are broken and it becomes a grainy consistency
Squeeze off all the liquid with a kitchen tea towel.Feeling lazy like me then- spread it on few sheets of  paper napkin to air dry while u attend other chores.

3. Once the cauliflower is almost dry mix all the ingredients together and shape it into discs if u feel its breaking apart use little more bread crumbs.
4. Lay this on a plate and freeze for half an hour.
5.Shallow fry in few tsps of oil until both sides are brown and sprinkle more parmesan cheese on each patty for extra taste and allow it to brown well. 
Or bake it on a greased tray at 400 F for 12-15 minutes.Turn and brown both sides evenly in between.
Serve cauliflower cutlet with sriracha and mayo mixed together. 

Note: I have already posted flourless cauliflower bread sticks.
Use the wringed cauliflower liquid in soups and stews.
U may dry the cauliflower in the oven for half hour for roasted taste.
These cutlets can be rolled on bread crumbs and can be boxed and freezed for 3-4 days in advance and shallow fried when needed. 

Be aware that cauliflower has lot of moisture content and if u plan to steam and use it right away it will turn soggy and won't hold shape. U might have to scoop and put like a thick batter on a skillet to salvage the mixture it will still taste great.

Hope you like it.

Meena

Here are more cauliflower recipes from Food Network friends:
Feed Me Phoebe: Paleo Cauliflower Mashed Potatoes with Pumpkin Seed Scallion Pesto
The Heritage Cook: Easy Roasted Whole Cauliflower with Sriracha Butter (Gluten-Free)
Dishin & Dishes: Cauliflower Steaks with Curried Coconut Puree
Homemade Delish: Cauliflower Au Gratin
Healthy Eats: 6 Classic Comfort Foods with a Cauliflower Twist
Creative Culinary: Roasted Cauliflower with a Parmesan and Cheddar Cheese Frosting
Napa Farmhouse 1885: Six Recipes To Make You Fall In Love With Cauliflower
Elephants and the Coconut Trees: Cauliflower Patties
Taste with the Eyes: Grilled Eggplant Pizza with Low-Carb Cauliflower Crust
FN Dish: 6 Ways Cauliflower Can Stand In for Other Favorite Foods