Wash the cauliflower, clean it, and divide it into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage that needs to be cut off and discarded). Pour some water into a pan or pot, add a pinch of salt (about ⅓-1/2 teaspoon) and put in the cauliflower florets. Bring to a boil and then lower the heat. From the moment of boiling, cook for about 12-15 minutes, depending on the size of the florets. Stir and turn the florets occasionally. Towards the end, check the softness of the cauliflower with a knife or fork. After cooking, drain the cauliflower in a colander or remove it with tongs/a slotted spoon.

Peel and finely chop the onion. Peel and finely chop or press the garlic. Wash, peel, and grate the carrot. Place the cooked cauliflower in a bowl and mash it with a fork (the mixture should not be too smooth). Let it cool. To the cooled cauliflower mixture, add oat flakes, onion, garlic, and oil/olive oil. Crack in the egg (make sure the mixture is sufficiently cooled to prevent the egg from curdling) and season with salt, turmeric, chilli, and smoked sweet paprika. Mix and mash thoroughly until combined. If necessary, add a little water while mixing to make the mixture sticky enough.

With moist hands, form small, flattened cutlets and immediately place them on a baking sheet lined with baking paper (keeping a space between each piece). Bake in a preheated oven at 180°C for about 25-30 minutes, until lightly browned.

Carefully lay them out on a plate.