Total Time: 25 mins
Serves: 4
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 large eggs
- 1/2 cup gluten-free flour alternative (e.g., tapioca starch or chickpea flour)
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
Instructions
- Bring a pot of salted water to a boil and cook the cauliflower florets for about 5 minutes or until tender. Drain and let cool slightly.
- Mash the cauliflower with a fork or potato masher until it reaches a coarse, crumbly texture.
- In a large bowl, combine the mashed cauliflower, eggs, gluten-free flour alternative, Parmesan, garlic, parsley, salt, and pepper. Mix well to form a batter.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat.
- Scoop 1/4 cup of the cauliflower mixture and shape it into a patty. Repeat with the remaining mixture.
- Place the fritters in the hot skillet, pressing them gently to flatten. Cook for 3–4 minutes on each side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with extra parsley or a squeeze of lemon, if desired.