English
Deutsch
español
français
italiano
-
Newest
Cupcake icing
Lentils with beef
Minced meat for manti
Garlic Tartlets
Pea soup with stewed meat
Quince jelly
Cauliflower cutlets with pomegranate sauce
These vegetable cutlets diversify the Lenten table, and the sauce complements the dish very well.
How to cook Cauliflower cutlets with pomegranate sauce
Step 1
Boil cauliflower until half cooked, cool. Finely chop the onion, grate the carrots, chop the pepper into cubes, chop the garlic. Fry onion, garlic in oil. Add carrots and peppers. Cook over low heat for 5-7 minutes. At the end, add finely chopped dill.
Step 2
Grind all vegetables with a blender or food processor. Salt, pepper, add flour, a little water. The mass should turn out cool.
Step 3
Moisten your hands with water and form cutlets, roll in breadcrumbs and fry until golden brown on both sides. Place on paper towel to drain excess fat. Serve with narsharab sauce. Enjoy your meal!
Cauliflower cutlets with pomegranate sauce - FAQ About Ingredients, Baking Time and Storage
Yes, you can use other fruit-based sauces like cranberry or cherry sauce, or even a tangy yogurt-based dip for a different flavor profile.
The cutlets can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for best texture.
Yes, you can make it low-carb by omitting the flour and breadcrumbs or using almond flour and crushed pork rinds as substitutes.
Yes, freeze them on a baking sheet first, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
They pair well with tahini, tzatziki, or a simple green salad for a balanced meal.
Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway, for a healthier option.
Double-coat them in breadcrumbs or use panko for extra crunch, and ensure the oil is hot before frying.
Yes, but thaw and drain it thoroughly to remove excess moisture, which can make the mixture too wet.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.