- Prepare the vegetables:
- Wash and cut the cauliflower into bouquets.
- In a large saucepan, bring enough water to the boil and add 1 teaspoon of salt.
- Cook the cauliflower florets for 10 to 12 minutes or until they are soft but not pasty.
- Drain the cauliflower and transfer it into a large bowl to cool.
- Peel and cut the potatoes into pieces.
- In another saucepan, bring enough water to the boil and add 1 teaspoon of salt.
- Cook the potato pieces until they are tender and easy to pierce with a fork.
- Drain the potatoes with about half a cup of cooking liquid (in case you need it later for mashed potatoes).
- Crushing the vegetables:
- Once the cauliflower is slightly cool, crush it with a feeder press or in a food process until it is almost smooth, with a few small florets left for the texture.
- Crushing the cooked potatoes until they are smooth and creamy. You can use a steamer, hand stirrer or a stand-mounted drummer with the pallet.
- Mix and form the chops:
- In a large bowl, mix the cauliflower puree, the mashed potatoes (optional, you can serve them separately), eggs, breadcrumbs, candied walnuts (if you use them), grated cheese, chopped parsley, salt and black pepper. Mix well until everything is well mixed and a consistent mixture forms.
- Preheat your oven to 180oC (350oF). Line a baking tray with baking paper for easy cleaning.
- With wet or oiled hands, shape the mixture into scallops the desired size and thickness. Aim at a thickness of about half an inch for a uniform cooking.
- Cook the chops:
- Draw off the top of the olive oil cauliflower escalopes for more flavor and crisp.
- Cook the escalopes in the preheated oven for 40 minutes, or until they are golden and crisp on the outside and well cooked inside.
- Serve:
- Serve hot grandma’s Secret cauliflower escalopes, accompanied by your favorite dip such as marinara sauce, pesto or yogurt sauce. You can also serve them with the optional potato puree for a complete vegetarian main dish.
Nutritional value:
- This recipe is a good source of vitamins, minerals and fibers from cauliflower and potatoes.
- It is also a good source of protein from eggs and cheese.
- The amount of fat and calories will depend on the amount of oil used and the type of cheese chosen.
- To keep reading, scroll down and click Next.
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