Transforming Cauliflower: A Vegan Take on Classic Meatballs

Cauliflower cutlets are a plant-based alternative to classic meatballs. When appropriately prepared, they closely resemble their meat counterparts, especially when the right spices are involved. Are you wondering how to craft delicious cauliflower cutlets? Here's the ultimate recipe to get you started.

Plant-based cuisine is on the rise, with statistics showing that up to 10 percent of Canadians follow a vegan diet. Contrary to the common misconception, veganism extends far beyond salads, offering many unique flavours and textures.

What's on the menu for a vegan diet? Fruits, vegetables, seeds, legumes, and protein-rich alternatives like tofu or seitan. If you're eager to explore plant-based cuisine, try this cauliflower cutlets recipe and be prepared to be wowed by their flavour. Despite containing no meat, they boast a texture reminiscent of traditional meatballs.

Cauliflower is an incredibly versatile vegetable, capable of transforming into many delightful dishes. Recently, roasted cauliflower has become a staple in Middle Eastern cuisine, celebrated for its ability to metamorphose in flavour and texture under heat, adopting sweet, salty, and umami profiles.

Umami, often described as a "meaty" taste, is not exclusive to meat. It's also found in plant-based ingredients like soy sauce, dried tomatoes, nuts, mushrooms, and cauliflower. This attribute makes cauliflower an ideal base for creating succulent cutlets with a meaty essence, offering a fantastic alternative to traditional meatballs, especially when paired with the right spices. Dive into this recipe for cauliflower cutlets, and they might earn a permanent spot in your culinary lineup.

Ingredients:

• a head of cauliflower,
• 100 millilitres of aquafaba* (or 1 egg for the non-vegan version),
• 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 chop it into small fragments. Boil it in a pot of lightly salted water. Once cooked, drain the cauliflower and mash it into a smooth paste.
2. Dice the dried tomatoes into tiny pieces and mix them with the mashed cauliflower.
3. Add in the spices, aquafaba, and breadcrumbs, stirring until well combined.
4. Shape the mixture into cutlets and fry them until golden brown. Serve alongside potatoes and your favourite salad.

*Aquafaba is the liquid from canned chickpeas. It serves as an incredibly adequate egg substitute. Add a pinch of salt and whip it until peaks form for a texture similar to that of egg whites. It's versatile enough for desserts, cakes, and vegan meringues.