Cauliflower fritters

I don’t really like calling these fritters, as to me that implies frying something in a vat of oil.   Maybe I made that up, but that’s just what I think of!

These made for a perfect dinner when I was alone for an evening.  I do think the lettuce I served it on provided a necessary contrast, as did the fat free sour cream sriracha mixture.    (I definitely recommend using both.)

Cauliflower Fritters

Slightly adapted from:

  • 1 head cauliflower, roughly chopped
  • 2 cloves garlic, crushed
  • 1 cup whole wheat flour
  • 2 eggs
  • 1/4 cup parmesan
  • 1 tbs dried parsley
  • 1/4 cup hot water
  • salt and pepper
  • 1/4 cup olive oil

Preheat your oven to 425 and toss the cauliflower in a little bit of oil, sprinkle with salt and pepper, and arrange on a baking sheet.  Roast in the oven for 15-20 minutes, until starting to brown.  (Alternatively, you can roast the cauliflower, but I think you can’t beat the flavor that comes from roasting.)

Once cauliflower is roasted, combine it with the garlic, flour, eggs, parmesan, parsley, salt and pepper, adding the water slowly to create a mixture similar to pancake batter.  I did not add enough water, and it was a little difficult to make into patties, so add more if needed.

Heat a pan over medium heat and add 1 tbs of oil, coating the bottom of the pan.  Using a 1/4 c measuring cup, form the patties and add them to the pan, cooking until golden brown on one side before flipping and cooking for a few more minutes.  Add more oil to the pan between batches and cook the rest of the batter.

Serve with some lettuce and sriracha, or just make a side salad!


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