Meatless delight: How cauliflower cutlets are charming vegans in Poland

Veganism goes far beyond salads, presenting a rich tapestry of flavors and textures.

On a vegan diet, one can enjoy a variety of foods like fruits, vegetables, seeds, legumes, tofu, and seitan. Are you interested in diving into plant-based cuisine? The recipe for cauliflower cutlets is a good starting point, promising to win you over with its meat-like texture without containing any actual meat.

Cauliflower is an incredibly versatile vegetable. It has gained particular fame in the context of roasted cauliflower, a staple in Middle Eastern cuisine. Roasting transforms its taste and texture, making it sweet, salty, and umami-rich.

Umami, often described as a "meaty" taste, is not exclusive to meat but is also present in plant-based products like soy sauce, dried tomatoes, nuts, mushrooms, and, notably, cauliflower. This makes it possible to create luscious cutlets with a meaty flair, an excellent substitute for traditional meatballs, especially when the appropriate spices are employed. Try this cauliflower cutlet recipe and it might just earn a permanent spot in your culinary repertoire.

Ingredients:

• A head of cauliflower,
• 3.4 fluid ounces of aquafaba* (for a vegetarian version, use 1 egg),
• 1.5 cups of breadcrumbs,
• 2 dried tomatoes,
• 1 teaspoon of herbal pepper,
• 1 teaspoon of white pepper,
• Half a teaspoon of turmeric,
• Half a bunch of chopped dill,
• Salt,
• Pepper,
• Oil.

Preparation:

1. Rinse the cauliflower and cut it into small pieces. Boil in slightly salted water until tender. After boiling, drain and mash the vegetables into a smooth paste.
2. Finely chop the dried tomatoes and mix them into the mashed cauliflower.
3. Add the spices, aquafaba, and breadcrumbs to the mixture. Stir well to combine.
4. Shape the mixture into cutlets. Fry each side in oil until golden brown. Enjoy your cutlets with potatoes and your salad of choice.

*Aquafaba is the liquid from canned chickpeas. It's an excellent vegan substitute for eggs. Just add a little salt and whip it until stiff to achieve a consistency similar to that of egg whites. It's great for desserts, cakes, and even vegan meringues.