Cauliflower Fritters Recipe

Tasty Cauliflower Fritters can be made with cauliflower or broccoli.

Begin by blanching the cauliflower just until it’s tender enough to pierce with a fork. This ensures your fritters will have a softer texture and makes the cauliflower easier to chop.

In the work bowl of a food processor fitted with an S-blade, pulse the cauliflower, eggs, yogurt, green onion, parsley, mint, and garlic until finely crumbled and well combined.

Transfer to a mixing bowl, then add the cheese or yeast and 2 tablespoons of cassava flour, coconut flour, bak.ing soda, salt, and pepper, and mix again. The mixture should form a cohesive dough. If it’s too runny, add more cassava flour, one teaspoon at a time.

Let the mixture rest for S minutes-the perfect opportunity to make the yogurt sauce.

Whisk together the yogurt, olive oil, tahini, lemon juice, paprika, and sea salt. Set aside until ready to serve.

Heat the coconut oil in a medium skillet over medium heat.

Spoon a tablespoon of batter in the pan. Flatten with the back of a spoon or spatula unt il approximately fritter-shaped. Cook for 2 minutes per side, flipping carefully. Do no more than three or four fritters at a time to prevent the pan from crowding.

Cook in batches until all the batter is used. Serve the fritters fresh out of the skillet with the yogurt sauce on the side.

Cauliflower Fritters Recipe Ingredients for the Fritters

SERVES 4

7 ounces ( approximately 2 cups) cauliflower florets, steamed until tender
2 large omega-3 or pastured eggs or VeganEggs
2 tablespoons coconut yogurt 2 green onions, fine/y chopped
1 tablespoon chopped parsley
1 tablespoon chopped mint
1 garlic clove, finely grated
2 tablespoons grated Parmesan cheese or nutritional yeast
5 to 6 tablespoons cassava flour
2 tablespoons coconut flour
1/4 teaspoon baking soda
1 teaspoon iodized sea salt
1/8 teaspoon ground black pepper
3 to 4 tablespoons coconut oil, for frying

Cauliflower Fritters Recipe Ingredients for the Yogurt Sauce

6 ounces coconut yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
Juice of lemon
1 teaspoon paprika
Pinch of iodized sea salt