Cauliflower cutlet

INGREDIENTS

1 cauliflower 40g (4 tbsp) of chickpea flour 120ml (8 tbsp) of water Panko breadcrumbs Salt Parsley Sweet paprika Extra virgin olive oil

METHOD

1. Cut the cauliflower and cut two slices of about 3-4 cm from the center.
2. In a dish, mix the chickpea flour and water until the mixture is smooth and homogeneous.
3. In another dish mix the panko breadcrumbs with salt, sweet paprika, and parsley.
4. Pass the cauliflower slices first into the chickpea flour mixture, and then into the breadcrumbs mixture so that they stick well.
5. Place on the baking sheet lined with parchment paper, and add a generous drizzle of oil on top. Bake at 200°C/392°F for 30 minutes.