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Breaded cauliflower cutlets

cavolfiore impanato.jpg

1 cauliflower

2 tablespoons chickpea flour


Approx 100 g bread crumbs (add more if needed)

Extra virgin olive oil


Optional herbs like Rosemary or Thyme

Wash the cauliflower and remove the external leaves. Then cut it in slices about 1 cm thick. Keep the remaining florets for another recipe.

Bring some water to boil and cook the cauliflower slices for about 3-4 minutes (alternatively you could steam them). Remove them from the water when they are soft but still crunchy and let them cool down a bit.

In the meantime prepare the dough by mixing the chickpea flour with a cup of water and salt to taste. In another bowl prepare the bread crumbs. You could add some herbs like Rosemary or thyme to give more flavour. Spread some olive oil on a baking tray and heat the oven at 200°C.

Dip the cauliflower slices in the chickpea dough and then in the bread crumbs. For better breading repeat this operation twice.

Place the breaded cauliflower slices on the baking tray and sprinkle them with olive oil.

Bake for approx 15 minutes at 200°C or until they are Golden. You might wish to turn them upside down after half of the baking time.

I served them with salad and smashed potatos as per this recipe of Medical Medium.

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