Okay, first of all, let me just say, these cauliflower fritters are awesome.
I know what you’re thinking. Cauliflower fritters? That sounds kinda…ew.
I wasn’t sure what to expect with these either, but they far exceeded my expectations. These are delicious.
After making pizza with a cauliflower crust, I should have realized the wonders of cauliflower, but I was still a little wary.
These are great for dinner, but they would be equally great for breakfast as well. They taste for all the world like they’re made with potatoes. I thought they tasted like a cross between hash browns and potato pancakes. You could definitely feed these to kids as a way to get extra vegetables in them (they go great with ketchup). They would think they’re potatoes. They’ll never know….(insert maniacal laughter here). I don’t have kids (I need to work on that), but when I do someday, I will feed these to them. Amen.
I adapted this recipe from SkinnyTaste, but there are many variations out there if you search. Feel free to add other things to these (maybe more vegetables?!), but I recommend trying them out in their simplest form first. I don’t think you’ll be disappointed.
Serving Suggestion: Serve to unsuspecting children (and adults) who will think they are eating a delicious potato cheese patty sent down from the heavens.
(makes about 12 fritters)
- 1 large head of cauliflower, steamed and roughly chopped
- 2 cloves minced garlic
- 1 c. whole wheat flour
- 2 eggs
- 1/2 c. shredded cheese
- 1/4 c. fresh parsley, diced or 1 Tbsp. dried parsley flakes
- 1/4 c. hot water
- dash of salt and pepper to taste
- extra virgin olive oil
- Mix everything except the olive oil in a large bowl until well combined.
- Heat 1 – 2 Tablespoons of olive oil in a large skillet over med-high heat. Scoop out a heaping 1/4 cup of the cauliflower mixture for each fritter. Cook in the skillet (about four fritters at a time, or whatever your skillet will allow) until golden brown on one side. Flip, and cook on remaining side until golden brown. Serve immediately.