Ingredients:

2.5 stack. cauliflower inflorescences
2 tsp flax flour
½ stack finely chopped onion;
¼ stack. finely chopped bell pepper
½ stack finely chopped tofu
¼ stack. breadcrumbs
¼ stack. chopped parsley
salt, pepper to taste
2 tbsp. l. olive oil

Cooking:

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper and lightly grease it with olive oil (optional, you can cook without oil).

2. Stew the cauliflower in a small amount of water, literally 3-4 minutes. Drain the water and grind the cabbage with a blender to small pieces, the cabbage should not turn into a puree.
Transfer cabbage to a separate bowl.

3. Mix parsley, pepper, onion, tofu and flaxseed in a blender. Pay attention, the mass should not turn into a puree, small pieces should be distinguishable. Season the mixture with salt and pepper, to taste.
In a small bowl mix all ingredients.

4. Using a tablespoon, form small oval cutlets and roll them in breadcrumbs.
Place your cutlets on a baking sheet at a small distance from each other. Bake 20-25 minutes. 10 minutes after the start of baking, turn the cutlets on the other side so that they are fried on both sides.

Enjoy your meal!