Cauliflower cutlets are a simple and flavorful preparation that can be served as a light main course or as part of a balanced dinner. The recipe features thick slices of cauliflower coated in a chickpea flour batter, then breaded with seasoned panko for a crisp and golden finish.
Baked in the oven with a drizzle of extra virgin olive oil, these cutlets offer a wholesome alternative to traditional fried versions while retaining a satisfying texture and taste. Easy to prepare and ready in under an hour, they make a practical option for weeknight meals and impressive enough to serve to guests.
What are Cauliflower Cutlets?
Cauliflower cutlets sometimes are a plant-based alternative to schnitzel, but without the heaviness. Instead of eggs, this recipe uses a chickpea flour “batter”, which gives structure, a nutty taste, and makes the recipe completely vegan.
Cauliflower itself has been around since the 16th century, loved in Italian, Indian, and Middle Eastern kitchens. But it’s having its modern glow-up as the star of plant-based cooking.
Pro Tips for the Best Cauliflower Cutlets
- Slice with confidence as only the thick, center cuts of cauliflower will hold together as “cutlets.” Save the smaller florets for soups, stir-fries, or roasting later.
- Whisk your flour and water until silky smooth, as this is your secret glue for getting that crunchy breadcrumb coating to stay put.
- Season the breadcrumbs generously. The cauliflower itself is mild, so the paprika, parsley, and salt in your panko mix are what bring the flavor party.
- Do you want them extra crisp? Pop them into the air fryer at 200°C/392°F for 15–18 minutes instead of baking.
Frequently Asked Questions
Are cauliflower cutlets the same as cauliflower steaks?
Yes and no. Both are cut from the thick center of a cauliflower, but cutlets are typically breaded and crisped up, while steaks may be roasted plain or grilled.
Can I make cauliflower cutlets gluten-free?
Absolutely. Just swap the panko breadcrumbs with a gluten-free alternative like crushed cornflakes, rice crumbs, or certified GF panko.
Do I need to pre-cook the cauliflower before baking?
Nope! Baking takes care of both the cooking and crisping in one go. Just make sure your slices are thick enough to stay intact but not so thick that they don’t soften in the oven.
What can I serve with cauliflower cutlets?
They’re versatile! Serve with a fresh green salad, roasted potatoes, or even tucked into burger buns with a dollop of garlic yogurt or hummus.
How to Store Cauliflower Cutlets
Keep leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to bring back the crunch.
Also, once baked and cooled, you can freeze them by placing them in a single layer on a tray to freeze, then transferring them to a freezer bag or container.
Ingredients
How to Make Vegan Cauliflower Cutlets
Cut a whole cauliflower in half and carefully cut out two thick slices, about 3–4 cm each from the center.
Cut a whole cauliflower in half and carefully cut out two thick slices, about 3–4 cm each from the center.
In a shallow dish, whisk together the chickpea flour and water until you have a smooth, lump-free batter. This will act as your egg-free glue.
In a shallow dish, whisk together the chickpea flour and water until you have a smooth, lump-free batter. This will act as your egg-free glue.
In another dish, combine panko breadcrumbs with chopped parsley, paprika, and a good pinch of salt. This mixture is your crunchy armor.
In another dish, combine panko breadcrumbs with chopped parsley, paprika, and a good pinch of salt. This mixture is your crunchy armor.
Dip each cauliflower slice first into the chickpea batter, letting any excess drip off, then press into the breadcrumb mixture until fully coated.
Dip each cauliflower slice first into the chickpea batter, letting any excess drip off, then press into the breadcrumb mixture until fully coated.
Place the breaded cutlets on a parchment-lined baking sheet, drizzle generously with olive oil, and bake at 200°C/392°F for 30 minutes.
Place the breaded cutlets on a parchment-lined baking sheet, drizzle generously with olive oil, and bake at 200°C/392°F for 30 minutes.
Pull them out when golden and crisp, serve warm, and enjoy the moment when your family realizes cauliflower can be this delicious.
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