Cauliflower Cutlets

Ingredients

• 2 small cauliflower heads
• Salt
• 1 Garlic clove
• 400 g Greek yogurt
• 2 tbsp tahini
• 0.5 organic lemon (zest and juice)
• a pinch cumin powder
• Pepper
• 4 eggs
• 50 g hazelnuts
• 150 g whole grain breadcrumbs
• 100 g spelt whole wheat flour
• 6 tbsp rapeseed oil
• 1 bunch coriander (20 g)

Instructions

1. 1.

   Clean the cauliflower, leaving enough stem, wash it and cut into 1–2 cm thick slices. Boil in salted water for about 5–7 minutes, then drain.

2. 2.

   Meanwhile peel and finely chop the garlic. Mix yogurt with tahini, lemon zest and juice, garlic and cumin. Season with salt and pepper.

3. 3.

   Beat the eggs on a flat plate, season well with salt and pepper. Finely chop hazelnuts and mix with breadcrumbs on another plate. Put flour on a third plate.

4. 4.

   Coat cauliflower slices first in flour, then in egg, and finally in the breadcrumb-hazelnut mixture. Heat 2–3 tbsp oil in a large pan and fry half of the cutlets over medium heat for 4–5 minutes each side. Repeat with remaining slices.