Cauliflower Fritters
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This is a recipe I’ve been making for so many years I don’t remember how it started. I have a sneaking suspicion I first came across it in one of the cookbooks I reviewed back when I was getting paid to do that, but that was a decade ago (!!!) and I’m at a loss. So I apologize to whoever first gave me the idea for not being able to credit you for inspiring this adaptation. It definitely wasn’t something I ever did growing up or in my years as a vegan–cauliflower and I didn’t become friends until after I started the autoimmune protocol, and to be honest, our relationship is still on again, off again. I prefer recipes like this one that hide it almost completely. If you can’t eat nightshades, it’s a great substitute for hashbrowns for your weekend brunch! I use the whole green onion in this recipe, white parts and green parts both. The eggs help the fritter stick together, but it’ll still fall apart if your cauliflower has too much moisture in it, so be sure to get it as dry as possible after steaming. Enjoy!
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Cauliflower Fritters
Equipment
- steam basket or rack
- food processor
Ingredients
- 1 head cauliflower chopped
- 2 eggs
- 1 green onion chopped
- 1 clove garlic minced
- 1/4 cup cassava flour
- 2 tablespoons tapioca starch
- 2 tablespoons coconut flour
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 6 tablespoons roasted garlic mayonnaise optional
Instructions
- Fill a pot with 1/2" water and bring to a gentle simmer. Add the cauliflower in a steaming basket or rack, cover, and steam until tender, about 10 minutes.
- Remove the cauliflower from the pot and allow to cool a bit, then squeeze between paper towels to remove as much water as possible.
- Combine everything except olive oil and mayonnaise in a food processor and process until smooth, then shape into 6 patties.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cooking 3 patties at a time (unless your skillet is big enough to cook all of them), cook the patties about 5 minutes on each side, until browned and crispy. Use the remaining 1 tablespoon olive oil for the second batch.
- Serve each patty with an optional dollop of mayonnaise.