Grandma’s recipes have a special place in our hearts, often bringing back cherished memories with every bite. This cauliflower cutlet recipe is no exception, stunning everyone who tries it with its simplicity, flavor, and heartiness. It’s a testament to the timeless nature of great recipes and the magic of turning simple ingredients into something spectacular. Let’s dive into making this beloved dish.
Ingredients:
- 1 cauliflower
- Salt, to taste, plus 1 teaspoon for boiling
- 1kg potatoes
- 2 eggs
- 130g breadcrumbs
- Candied nuts (optional, for added sweetness and texture)
- Black pepper, to taste
- 100g cheese, grated
- Parsley, chopped
- Olive oil, for greasing
- 80g butter
- 100ml milk
- Broth from boiling vegetables (optional, for mashing potatoes)
Preparation:
- Cook the Cauliflower:
- Clean the cauliflower and cut it into florets.
- Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the cauliflower florets for 10-12 minutes until they are tender but not mushy.
- Drain and let the cauliflower cool, then mash it thoroughly.
- Prepare the Potatoes:
- While the cauliflower is cooling, peel and boil the potatoes until tender.
- Drain the potatoes, reserving some of the broth. Mash the potatoes well with butter and milk. For a smoother consistency, add a bit of the reserved broth until the desired texture is achieved.
- Make the Cauliflower Mixture:
- In a large bowl, combine the mashed cauliflower with the mashed potatoes.
- Add the eggs, breadcrumbs, grated cheese, a generous pinch of salt, black pepper to taste, and chopped parsley. If using, add candied nuts for a unique twist.
- Mix everything well until you have a homogeneous mixture.
- Form the Cutlets:
- Preheat the oven to 180°C (350°F) and lightly grease a baking sheet with olive oil.
- Shape the mixture into cutlets. If the mixture is too sticky, you can wet your hands with a little water or oil to make this process easier.
- Bake:
- Place the formed cutlets on the prepared baking sheet.
- Bake in the preheated oven for about 40 minutes, or until the cutlets are golden and crispy on the outside.
- Serve:
- Serve the cauliflower cutlets hot, with a side of your favorite salad, steamed vegetables, or simply on their own. They are incredibly versatile and make for a satisfying meal.
Conclusion:
Grandma’s Cauliflower Cutlets are not just a meal; they’re a warm hug on a plate, reminiscent of family gatherings and the love poured into every dish. This recipe is a wonderful way to enjoy cauliflower and potatoes, transforming them into something that’s both nourishing and delicious. Whether you’re cooking for a special occasion or just a regular weeknight dinner, these cutlets are sure to impress and satisfy. Enjoy the legacy of grandma’s cooking with this stunning recipe.
