I love this cauliflower fritter recipe because you can be super-playful and add whatever you like to the mixture.
Sometimes I like to use broccoli instead of cauliflower or I use the fritter as a patty in a vegetarian burger. I try my best to avoid milk and yoghurt, so coconut yoghurt is a great replacement for cream, or even mayonnaise. You can also change this up by adding sweet toppings to the finished dish.
Whatever the meal, this is a deliciously healthy brunch, lunch or dinner recipe for Mum this coming Mother’s Day. Enjoy!
Cauliflower Fritters
Serves 4
Preparation 25 minutes
Cooking 10 minutes
½ head cauliflower
2 eggs
1½ cups self-raising gluten-free flour (or flaxseed flour)
¼ cup chopped spring onion
1 teaspoon garlic
salt and pepper
olive oil (or coconut oil)
Toppings
½ avocado, sliced
Greek yoghurt or sour cream (a great dairy-free alternative is coconut yoghurt)
lemon juice
rocket leaves (or parsley leaves)
1. Chop cauliflower into small chunks. Blitz in a food processor or blender. Continually pulse to a fine consistency.
2. Add eggs, gluten-free flour, spring onion, garlic, and salt and pepper to the cauliflower. Combine well. If mixture is too wet, add some more flour.
3. Heat oil in a large pan and add a tablespoon (or your desired amount) of batter.
4. Cook fritters until they’re crispy and golden.
5. Serve fritters with avocado, Greek yoghurt, lemon juice and rocket. Remember, you can garnish with whatever you like, whether it’s coconut yoghurt for a dairy-free option or a delicious salsa.
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