After posting my cooking efforts of these delicious and healthy cauliflower fritters on social media, I was asked to post the recipe. As always, if I see a recipe I like, I adapt it to make it as healthy as possible. I try and go grain-free as much as I can as grains convert to sugar in the body.
I do consume dairy, although I realise some people don’t. You can either substitute the cheese or leave it out. I used olive oil for frying although it’s preferable to use coconut oil or ghee for high heat cooking. I sometimes use olive oil for a relatively quick sauteé.
Makes 6-8 fritters
- 1 cauliflower head (quick cheat – use 2 bags of cauliflower rice)
- 2 eggs, beaten
- 50g grated parmesan
- 35g almond flour (ground almonds)
- 1 chopped garlic clove
- 1 tbsp chopped fresh parsley (I cut with scissors)
- olive oil, coconut oil or ghee
- sea salt and freshly ground black pepper
Blitz the cauliflower in a processor to make cauliflower rice. Place it in a bowl with the beaten egg and combine. Add the parmesan, garlic, almond flour and parsley and mix well. Add salt and pepper to taste.
Heat a good glug of olive oil in a large frying pan to quite a high heat. Using a large spoon put a spoonful of the mixture into the pan. Flatten it with the back of the spoon and mush the mixture together as they do tend to fall apart quite easily. (you might have to do 2 batches if your pan isn’t big enough)
Cook for a few minutes until starting to brown and then very carefully (two spatulas – one on top and the other underneath helps) flip each one over and cook for another few minutes until a lovely golden brown.
Place onto a plate with kitchen towel to soak up any excess oil.