I aways have part of a head of cauliflower left over and goes bad before using all of it. This is a good way to use all the cauliflower the first time and have nothing for the compost pill!-Mike
Serves 4
Preheat the oven to 400F (200C)
¼ cup (60 ml) olive oil
2 tsp. or more (+10 ml) minced garlic
1 large organic head of cauliflower
3 lightly beaten organic eggs
½ cup (120 ml) plain organic yogurt or dairy-fee almond yogurt
½ cup (120 ml) cornstarch*
1 ¾ cups (350 g) (gluten-free) breadcrumbs
1-ounce (30 g) grated Parmesan or dairy-free cheese
1 ½ cups (300 g) tomato sauce
1. Combine the oil and garlic in a small bowl.
2. Remove any leaves from the cauliflower and trim off just enough of the stem so it can stand on the counter.
3. Slice the head in half down the center top to bottom.
4. Set each half on its cut side.
5. Start from one end of each half, slice crosswise to the thickness you desire, about ½-inch (1,25 cm). There will be 3-4 cutlets from each half with the small ends being chunks. (They can be cutlets or used in another dish.)
6. Whisk the eggs, yogurt, and 3 Tbs. (45 ml) water.
7. Use the 1st plate for the cornstarch.
8. The 2nd, with mixed the breadcrumbs and cheese.
9. One at a time on both sides: coat the cutlet with the cornstarch, dip in the egg mixture, then into the bread mixture. Set aside
10. On a baking sheet, spread half the oil-garlic mixture.
11. Set the baking sheet on the oven's top shelf and heat for five minutes.
12. Remove the sheet, arrange the cutlets on it in a single layer, return to the oven, and bake for 15 minutes.
13. Remove the sheet from the oven and drizzle the tops of the cutlets with the remaining oil, then bake for another 15 minutes.
14. Serve with a tomato/marinara sauce.
*cornstarch also known as: corn starch, cornflour, maize starch, or maize
