Baked Cauliflower Cutlets

Name: Baked Cauliflower Cutlets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: Cauliflower (1 whole) 1.8 lbs; Eggs 2; Breadcrumbs ¾ cup; Parmigiano Reggiano PDO cheese 3.2 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Arugula 5 cups

it es fr de br

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Craving something with a delicious Italian twist? You've gotta try these baked cauliflower cutlets. They're perfect for anyone who loves a light yet flavorful dish. Really good stuff. Instead of frying, these cutlets hit the oven for a change. Their crispy coating—thanks to breadcrumbs, a sprinkle of parmesan, and a dash of paprika—gives each bite a golden hue. And the flavor? So so good. In Italy, every region might add their own flair, but the core idea stays the same: a crunchy exterior with a tender interior.

These cutlets are super versatile—perfect as a second course or even the main event. Pair them with fresh arugula for a peppery side. The combo of crunchy and moist textures is what makes them super tasty, especially if you're into healthy food that still feels like a treat. And look, many folks see these roasted cauliflower cutlets as a modern take on the traditional cotoletta. They're kinda like cauliflower steaks but bring that breaded cutlet style—similar to cauliflower fritters but much lighter.

The oven gives you that crispy finish minus the greasy mess. Honestly, the parmesan in the breading smells amazing and adds savory depth, while the paprika keeps things exciting. Here's the deal, around the dinner table, these crispy cauliflower cutlets tend to disappear fast—whether at a family gathering or a quick weekday lunch. They go with just about anything—fresh greens, a squeeze of lemon, or even in a sandwich for a cool twist.

For anyone looking to shake things up with a healthy spin on a classic, these cauliflower cutlets are a sure hit. They really really prove that veggie dishes can be just as satisfying, fun, and crunchy as the originals without much effort. So next time you're in the mood for something different, give these cutlets a try. Pretty simple. And enjoy a slice of Italian-inspired goodness right from your oven.

INGREDIENTS

For 2 cutlets: Cauliflower 1.8 lbs (800 g) - (1 whole); Eggs 2; Breadcrumbs ¾ cup (100 g); Parmigiano Reggiano PDO cheese 3.2 oz (90 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

to accompany: Arugula 5 cups (100 g)

Preparation

How to prepare Baked Cauliflower Cutlets

To prepare the cauliflower cutlets, first clean the cauliflower by removing the outer leaves 1. Immerse it in plenty of salted boiling water 2 and cook it for 4 minutes, then drain 3 and let it cool slightly.

Carefully cut the cauliflower 4 to obtain 2 central slices approximately 0.6-0.8 inches thick. The remaining part of the cauliflower will not stay together, so you will not get whole slices. You can still coat the pieces in eggs and breadcrumbs and bake them, or use them in other recipes. Proceed to the breading: in a baking dish, beat the eggs with a pinch of salt and a dash of pepper 6.

Dip the cauliflower slices first in the egg 7, then in the breadcrumbs 8, to coat them evenly. Arrange them on a baking sheet lined with parchment paper 9.

Drizzle the breaded slices with a little extra virgin olive oil 10 and sprinkle with paprika 11 and grated cheese 12.

Bake in a preheated static oven at 356°F for 30 minutes, then turn on the grill to 392°F and continue for another 5 minutes, until the cutlets are golden and crispy 13. Serve your baked cauliflower cutlets hot, accompanied by fresh arugula 14 15!

Storage

Baked cauliflower cutlets can be stored in the refrigerator, in a closed container, for up to 2 days.

We do not recommend freezing after cooking, as the breading tends to lose its texture.

Advice

To achieve crispier baked cauliflower cutlets, dry the cauliflower slices well after cooking.

For a more rustic breading, you can use panko.

With the leftover cauliflower, you can make delicious Cauliflower Fritters!

For the translation of some texts, artificial intelligence tools may have been used.