Baked Cauliflower Cutlets with Mushroom Gravy

There are two types of foodies: cauliflower lovers and cauliflower haters - don’t be a hater. It is obvious I have very strong feelings of appreciation towards this cruciferous vegetable.

I grew up eating cauliflower, prepared boiled and slathered with butter and breadcrumb sauce or deep-fried. Now I eat it baked. What does that tell you? Don’t answer.

I might not be able to make a cauliflower lover out of you, but I am certainly going to try with the Cauliflower Cutlets and Mushroom Gravy recipe.

Cheers!

Baked Cauliflower Cutlets 

Baked Cauliflower Cutlets

Ingredients

1 medium sized cauliflower

1½ cup corn grits/polenta (more if necessary)

1 tablespoon olive oil (optional)

2 tablespoons tamari (soy sauce may be used, but it won’t be gluten free)

1 tablespoon poultry seasoning

1 teaspoon parsley flakes

1 teaspoon thyme

½ teaspoon rubbed sage

½ teaspoon garlic powder

1 teaspoon granulated onion

Salt and freshly ground black pepper to taste

Directions

Preheat oven to 375 F. Boil the cauliflower in salted water until fork tender and drain well. In a large bowl, mash the cooked cauliflower with a potato masher. Add the remaining ingredients except for the corn grits and taste for seasoning. Add more salt and pepper if necessary. Add 1½ cups of corn grits and mix well. If the mixture is too moist, add another ½ cup of corn grits gradually. You don’t want to add too much as it will make the cutlets dry.

Form 6 large cutlets while squeezing out the water out of each one as you shape them. Don’t omit this step, as the cutlets will fall apart.

Coat the baking dish with cooking spray and bake the cutlets in the oven for 20-30 minutes then bake them on the other side for another 15 minutes. Coat with cooking spray if necessary. Serve with mushroom gravy (recipe below).

*Note

In a hurry? Fry the cutlets for 5-6 minutes on each side instead of baking.

Mushroom Gravy

Ingredients

Baby Bella mushrooms (10 ounce package), chopped

1 tablespoon olive oil (optional)

½ small onion, chopped

2 garlic cloves, minced

1 cup strong vegetable broth

½ cup unflavored plant milk (I used almond)

1 teaspoon thyme

2 tablespoons tamari sauce (soy sauce may be used, but it won’t be gluten free)

1 tablespoon cornstarch

Salt and freshly ground black pepper to taste

Directions

In a medium sauce pan, sauté the onion and mushrooms in olive oil or water over a medium heat, for about 10 minutes. Add spices, including salt and pepper, and vegetable broth.  Bring it to boil. Once boiling, add almond milk. Lower the heat to low and add cornstarch. Stir the gravy continually with a whisk to prevent lumps until it thickens, for about 5-6 minutes. Serve over the cauliflower cutlets.

*Note

Start making the gravy while baking the cutlets. For smooth gravy, puree it in a blender once thickened, prior to serving.