This recipe offers a unique and flavorful take on traditional fish cutlets, transforming cauliflower into crispy, golden-brown patties, served alongside a refreshing dill yogurt dip. The image showcases a whole head of cauliflower, emphasizing the primary ingredient, followed by a platter of beautifully browned, circular cutlets arranged around a central bowl of creamy white dip garnished with fresh green herbs. These “fish” cutlets are a fantastic vegetarian alternative, providing a satisfying texture and savory taste that, when combined with the tangy dip, creates a well-rounded and delightful appetizer or light meal.
Ingredients:
For the Cauliflower “Fish” Cutlets:
- 1 medium head of cauliflower (about 2 lbs or 900g), florets removed
- ½ cup all-purpose flour
- ½ cup plain breadcrumbs (Panko for extra crispiness is recommended)
- 2 large eggs, beaten
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill (or 1 tablespoon dried dill)
- 1 tablespoon Old Bay seasoning (or a seafood-specific seasoning blend)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2-3 tablespoons olive oil or vegetable oil (for pan-frying)
For the Dill Yogurt Dip:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or white pepper for a cleaner look)
Equipment:
- Large pot (for boiling/steaming cauliflower)
- Large mixing bowl (2)
- Medium mixing bowl
- Shallow dishes (2) for breading station
- Potato masher or fork
- Large skillet or frying pan
- Spatula or tongs
- Whisk
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Cauliflower
- Cut Cauliflower: Remove the outer leaves and core from the cauliflower head. Break or cut the cauliflower into small florets.
- Cook Cauliflower:
- Steaming Method (Recommended for less water absorption): Place the cauliflower florets in a steamer basket over about an inch of boiling water in a large pot. Cover and steam for 10-15 minutes, or until very tender but not mushy.
- Boiling Method: Place the cauliflower florets in a large pot and cover with water. Bring to a boil and cook for 7-10 minutes, or until very tender.
- Drain and Mash: Thoroughly drain the cooked cauliflower. This is a critical step; excess moisture will make the cutlets soggy. You can even press the cauliflower in a colander or squeeze it in a clean kitchen towel to remove as much water as possible. Transfer the drained cauliflower to a large mixing bowl. Using a potato masher or a fork, mash the cauliflower until it resembles a lumpy mashed potato consistency. Allow it to cool for about 10-15 minutes.
Part 2: Form the Cutlets
- Season Cauliflower: To the mashed cauliflower, add the chopped fresh parsley, fresh dill, Old Bay seasoning, garlic powder, onion powder, black pepper, and salt. Mix well to combine all the seasonings evenly.
- Add Binders: In a separate medium bowl, whisk the 2 large eggs. Add the beaten eggs and ½ cup of all-purpose flour to the seasoned mashed cauliflower mixture. Mix thoroughly until everything is well incorporated and the mixture holds together.
- Set Up Breading Station: Place the remaining ½ cup of breadcrumbs in a shallow dish.
- Form Patties: Take about 2-3 tablespoons of the cauliflower mixture and shape it into a flat, round patty, about ½ to ¾-inch thick. Gently press each patty into the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a clean plate or baking sheet. Repeat with the remaining mixture. You should get 8-10 cutlets.
Part 3: Fry the Cutlets
- Heat Oil: Heat 2-3 tablespoons of olive oil or vegetable oil in a large skillet over medium heat. The oil should be hot enough that a drop of water sizzles when it hits the pan, but not smoking.
- Fry Cutlets: Carefully place a few cauliflower cutlets into the hot skillet, ensuring not to overcrowd the pan (work in batches to avoid lowering the oil temperature). Fry for 4-6 minutes per side, or until golden brown and crispy on both sides. The exact time may vary.
- Drain: Once fried, transfer the crispy cutlets to a plate lined with paper towels to drain any excess oil. Keep them warm while you fry the remaining batches.
Part 4: Prepare the Dill Yogurt Dip
- Combine Dip Ingredients: In a medium mixing bowl, combine the plain Greek yogurt, finely chopped fresh dill, fresh lemon juice, minced garlic (if using), salt, and black pepper.
- Whisk: Whisk all ingredients together until smooth and well combined.
- Taste and Adjust: Taste the dip and adjust seasonings (salt, pepper, lemon juice) as needed.
Part 5: Serve
- Arrange: Arrange the hot, crispy cauliflower “fish” cutlets on a serving platter around the bowl of dill yogurt dip.
- Garnish: Garnish the dip with a sprinkle of fresh chopped dill or parsley, if desired.
- Enjoy: Serve immediately as an appetizer, side dish, or light vegetarian meal.
Tips for Success:
- Dry Cauliflower is Key: The most important step for crispy cutlets is to remove as much moisture from the cooked cauliflower as possible. This prevents them from being soggy and helps them crisp up.
- Even Sizing: Try to make the cutlets relatively uniform in size and thickness for even cooking.
- Don’t Overcrowd the Pan: Frying in batches allows the oil to maintain its temperature, resulting in crispier cutlets. Overcrowding can lower the oil temperature and lead to soggy results.
- Alternative Cooking Methods: While pan-frying is recommended for crispiness, you can also bake these. Arrange on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown. They might not be as crispy as fried but will still be delicious.
- Make Ahead: The cauliflower mixture can be prepared and formed into patties a day in advance and stored in the refrigerator. The dip can also be made ahead of time and chilled.
Potential Pairings and Inspirations:
- These cutlets could be served with a simple cucumber, onion, and tomato salad for a fresh contrast.
- For a heartier meal, they could accompany creamy mashed potatoes, similar to Salisbury steak.
- The concept of a fried patty with a dip is similar to mozzarella sticks or chicken tenders.
- The use of fresh herbs and a creamy base is reminiscent of the fresh elements in a Colombian coconut limeade.
- Just like other fried dishes, such as garlic parmesan fried lamb chops or fried mushrooms, the key is achieving a golden, crispy exterior.