Cauliflower cutlets with hard cheese

Break the cauliflower into small florets. Submerge the vegetables in boiling salted water. Add bay leaf and allspice for flavor. Boil the cauliflower for 3 minutes after the water reboils. Then drain the vegetables using a colander and cool to room temperature.

In a deep bowl, combine chicken eggs, sour cream, salt, and ground spices. Mix the ingredients with a whisk until smooth.

Grate the hard cheese on a small-mesh grater and add it to the sour cream and egg mixture. For aroma, add a clove of garlic passed through a press and mix.

Add sifted wheat flour to the meatball dough. If desired, it can be replaced with semolina.

Finely chop the cauliflower that has been cooled to room temperature, add to the rest of the ingredients. Wash the parsley, dry it, chop finely, and add to the vegetable patties mixture.

Mix the ingredients until smooth consistency.

Using a tablespoon, place a small amount of minced meat onto a pan with heated oil, forming small round patties.

Fry the items on medium heat until golden brown on both sides. Place the ready cauliflower cutlets with hard cheese on a plate lined with paper towels to absorb excess oil.

Serve the tender and aromatic cauliflower cutlets immediately after preparation, before they cool down.

Sour cream or your favorite sauce will not be superfluous. Enjoy!