China Daily Global Edition (USA)
Ready for breaded cutlets of a different kind? Cauliflower!
Let’s saythatoneofyourNewYear’s resolutions is to eat healthier and lose some weight. Join the crowd, right?
In practice, what we probably mean — among other things — is that we plan to eat more vegetables and less meat. It’s a challenge. But if you try this dish— a wonderful vegetarian version of breaded veal (or pork or chicken) cutlets swimming in a marina sauce — you will see how easy and satisfying it can be to turn a resolution into reality.
The biggest flavor is going to come from the marinara sauce. Your brain likelywon’t care at all whether the cutlet is veal or vegetable. But your body will thank you.
Breaded cauliflower cutlets with marinara
Start to finish: 1 hour 15 minutes (45 minutes active) Servings: 4 1/4 cup extra-virgin olive oil 2 teaspoons minced garlic I large head cauliflower 3 large eggs, lightly beaten 1/2 cup fat-free plain Greek yogurt 1 teaspoon kosher salt, divided 1/2 cup cornstarch 1 3/4 cups panko breadcrumbs 1 ounce grated Parmesan cheese 1 1/2 cups speedy marinara (recipe below) or store-bought marinara, heated Heat the oven to 400 F. In a small bowl, combine the oil and the garlic. Set aside. Pull off any leaves from the stem end of the cauliflower and trim off just enough of the stem so the cauliflower stands flat on the counter. Slice the cauliflower head in half down the center top to bottom. Set each half onto its cut side. Starting from one end of each half, slice crosswise to create 1/2-inch-thick slices. This will yield 3 to 4 cutlets from the center of each half, with the small ends being chunks. The chunks can be prepared as the cutlets, or reserved for another use. In a shallow bowl or pie plate, whisk together the eggs, yogurt, 3 tablespoons of water and 1/2 teaspoon of the salt. On a sheet of kitchen parchment, combine the cornstarch with the remaining 1/2 teaspoon of salt, stirring the mixture with a fork to combine. On a second sheet of parchment, combine the panko with the cheese, stirring with a fork. Coat each cauliflower cutlet (and trimmings, if using) on both sides with the cornstarch, knocking off the excess. Next, dip each in the egg mixture, coating on both sides and letting the excess drip off. Finally, coat them with the panko mixture, patting the crumbs on well. Set aside. Strain the garlic oil through a mesh strainer, pressing hard on the garlic to get out all the oil. Discard the garlic (or reserve for another use). On a rimmed baking sheet, spread half of the oil in an even coating. Set the baking sheet on the oven’s top shelf and heat for 5 minutes. Carefully remove the pan from the oven and quickly arrange the prepared cauliflower on it in a single layer. Return the pan to the oven and bake for 15 minutes. Remove the pan from the oven, drizzle the tops of the cauliflower evenly with the remaining oil, turn them over, then bake for another 15 minutes. Serve topped with marinara.
Speedy marinara
Start to finish: 35 minutes (10 minutes active) Makes about 2 1/2 cups 2 large cloves garlic, smashed 1 tablespoon extra-virgin olive oil Hefty pinch red pepper flakes 28-ounce can plum tomatoes (preferably fire-roasted), chopped Kosher salt In an unheated medium saucepan, combine the garlic and the oil. Turn the heat to medium and cook, turning over the garlic several times, until it is just golden, 4 to 6 minutes. Add the red pepper flakes and cook, stirring, for 30 seconds. Add the tomatoes and a hefty pinch of salt, then bring to a boil, reduce the heat, and cook at a brisk simmer until the sauce is reduced to about 2 1/2 cups, 20 to 25 minutes. Discard the garlic. Season with salt. SaraMoulton is host of public television’s Sara’sWeeknightMeals.