These vegan cauliflower cutlets are crispy on the outside, tender on the inside, and packed with herbs and spices. They’re perfect as a snack, appetizer, burger patty, or main dish served with a salad and dipping sauce.

Yield: 10–12 cutlets
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: About 50 minutes

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Ingredients

For the Cauliflower Mixture

• 1 medium cauliflower (about 700–800 g), cut into florets
• 1 medium potato (about 150 g), boiled and mashed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh parsley or coriander, finely chopped
• 1 green chili, finely chopped (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp dried oregano
• 2 tbsp nutritional yeast (optional)

For Binding

• ¾ cup breadcrumbs
• 3 tbsp chickpea flour (besan)
• 2–4 tbsp water, as needed

For Coating

• 1 cup panko breadcrumbs or regular breadcrumbs

For Frying

• 4–5 tbsp vegetable oil

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Step 1: Cook the Cauliflower

Steaming Method (Recommended)

1. Bring water to a simmer in a large pot.
2. Place cauliflower florets in a steamer basket.
3. Cover and steam for 8–10 minutes.
4. The cauliflower should be tender but not mushy.

Boiling Method

1. Bring a large pot of salted water to a boil.
2. Add cauliflower florets.
3. Cook for 5–6 minutes.
4. Drain immediately.

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Step 2: Remove Excess Moisture

1. Allow the cauliflower to cool for 10 minutes.
2. Place it on a clean kitchen towel.
3. Gently squeeze out excess moisture.

Removing water helps the cutlets stay firm and crispy.

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Step 3: Mash the Cauliflower

1. Transfer cauliflower to a large bowl.
2. Mash using a potato masher or fork.

Leave a little texture—don’t make it completely smooth.

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Step 4: Add the Remaining Ingredients

To the bowl add:

• Mashed potato
• Onion
• Garlic
• Parsley or coriander
• Green chili
• Salt
• Pepper
• Paprika
• Cumin
• Turmeric
• Oregano
• Nutritional yeast

Mix thoroughly.

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Step 5: Prepare the Binder

In a small bowl combine:

• Chickpea flour
• 2 tbsp water

Whisk until smooth.

The mixture should resemble a thick batter.

Add more water if necessary.

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Step 6: Form the Cutlet Mixture

1. Add the chickpea flour mixture to the cauliflower mixture.
2. Add ¾ cup breadcrumbs.
3. Mix thoroughly.

Test the Mixture

Take a small handful and squeeze it.

If it holds together without cracking, it’s ready.

If Too Wet

Add more breadcrumbs, 1 tablespoon at a time.

If Too Dry

Add 1 tablespoon water.

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Step 7: Chill the Mixture

1. Cover the bowl.
2. Refrigerate for 20–30 minutes.

This helps:

• Firm up the mixture
• Improve shaping
• Prevent cutlets from breaking

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Step 8: Shape the Cutlets

1. Divide mixture into 10–12 equal portions.
2. Roll into balls.
3. Flatten into oval or round cutlets.

Aim for:

• About 7–8 cm (3 inches) wide
• About 1.5 cm (½ inch) thick

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Step 9: Coat the Cutlets

1. Place panko breadcrumbs on a plate.
2. Press each cutlet gently into the breadcrumbs.
3. Coat both sides evenly.

This creates a crunchy golden crust.

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Step 10: Pan-Fry

1. Heat oil in a large skillet over medium heat.
2. Once hot, carefully place cutlets in the pan.

Do not overcrowd.

Cook:

• 4–5 minutes on the first side
• 4–5 minutes on the second side

The cutlets should be:

• Deep golden brown
• Crispy outside
• Soft inside

Transfer to a paper towel-lined plate.

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Baking Method

1. Preheat oven to 200°C (400°F).
2. Line a baking tray with parchment paper.
3. Arrange cutlets on the tray.
4. Lightly brush or spray with oil.

Bake for:

• 20–25 minutes

Flip halfway through baking.

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Air Fryer Method

1. Preheat air fryer to 190°C (375°F).
2. Spray cutlets lightly with oil.
3. Arrange in a single layer.

Air fry for:

• 12–15 minutes

Flip halfway through cooking.

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Creamy Vegan Garlic Dip

Ingredients

• ½ cup vegan yogurt
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• Pinch of salt

Method

Mix everything together and refrigerate for 10 minutes before serving.

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Serving Suggestions

Serve the cutlets with:

• Green salad
• Coleslaw
• Roasted vegetables
• Burger buns
• Wraps or pita bread
• Garlic dip
• Sweet chili sauce
• Tahini sauce

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Storage

Refrigerator

• Store cooked cutlets for up to 4 days.

Freezer

• Freeze uncooked or cooked cutlets for up to 2 months.

Reheating

• Oven: 180°C (350°F) for 10 minutes
• Air fryer: 5–7 minutes