Vegan Cauliflower Cutlets
Vegan Cauliflower Cutlets
These Vegan Cauliflower Cutlets are tender on the inside and perfectly crisp on the outside. Made with blended cauliflower, fresh herbs, and savory spices, then pan-fried to a beautiful golden crust, they’re the ultimate plant-based comfort food.
Serve them with a creamy dairy-free dip, tuck them into wraps, or enjoy them as a hearty vegan main dish.
Ingredients for Vegan Cauliflower Cutlets
- 1 medium head cauliflower, steamed until tender
- ½ cup breadcrumbs (or gluten-free alternative)
- ¼ cup chickpea flour (or all-purpose flour)
- 2 tbsp nutritional yeast
- 2 tbsp chopped fresh parsley or dill
- 1 clove garlic, minced
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2–3 tbsp olive oil (for pan-frying)
Optional Creamy Vegan Dip
- ½ cup vegan yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt to taste
How to Make Vegan Cauliflower Cutlets
- Steam the cauliflower
Steam florets until very soft. Drain well and let cool slightly. - Mash & mix
Mash cauliflower in a bowl. Stir in breadcrumbs, chickpea flour, nutritional yeast, herbs, garlic, and spices. - Shape the cutlets
Form mixture into small patties. - Pan-fry
Heat olive oil in a skillet over medium heat. Cook cutlets 3–4 minutes per side until golden and crispy. - Serve
Serve warm with vegan yogurt dip or your favorite sauce.
Tips for Extra Crispy Cutlets
- Drain cauliflower thoroughly to avoid sogginess
- Use panko for extra crunch
- Chill patties for 15 minutes before frying
- Air fry at 375°F for 12–15 minutes for a lighter option
Serving Ideas
- With dairy-free tzatziki
- Inside pita with fresh veggies
- As a burger patty substitute
- Paired with salad or roasted potatoes
Storage & Meal Prep
- Store in fridge up to 4 days
- Reheat in skillet or air fryer for best texture
- Freeze uncooked patties up to 2 months
Perfect For
- Vegan weeknight dinners
- Meatless Monday
- Plant-based meal prep
- Party appetizers
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