Roasted Cauliflower Fritters

Recipe by Marianne Harold

Roasted Cauliflower Fritters only need a few ingredients and half an hour to make.  The roasting of the cauliflower with the aromatics is the process that makes them so delicious It seems cauliflower can do anything these days and fritters always make great lunches and snacks as well as being easy to freeze for another day.  A vegan option is given in the recipe.

What’s good about them?  Cauliflower is a very nutritious vegetable rich in fibre, sulphurophane (a powerful antioxidant which research studies have found to be protective against several cancers) and  choline  (which supports the production of neurotransmitters and prevents cholesterol accumulating in the liver and strengthens integrity of cell membranes).

These fritters also have spring onions and garlic which are rich in sulphur that works as an anti-inflammatory as well as supporting immunity.  The aromatics cumin, coriander and turmeric are also anti-inflammatory.  With the addition of egg and goat’s cheese there is also a generous amount of protein.

Ingredients:

1 large head cauliflower, cut into florets

1/2 cup buckwheat flour (add more if mixture is too wet)

2 large eggs, lightly beaten

½ cup of goat’s fetta or soft goat’s cheese (chevre), cut into small squares

**Vegan option:  replace eggs and cheese with 2 tablespoons of cashew nut cheese

1 clove garlic, minced

3 tablespoons minced spring onions

Grated zest of half a lemon

1 teaspoon of cumin powder

1 teaspoon of coriander powder

1 teaspoon of turmeric powder

½ teaspoon of chilli flakes (optional)

½ cup of fresh coriander or continental parsley, roughly chopped for garnish

Avocado oil for cooking

 

Method:

  • Turn oven to 180 degrees.
  • Place cauliflower florets in a bowl, then drizzle with avocado oil and sprinkle with cumin, turmeric and coriander powder. Mix well.
  • Place cauliflower on a baking tray and roast for approximately 20-25 minutes or until gently roasted.
  • Place cooked cauliflower in the food processor and quickly blitz so that it looks like rice.
  • Combine the cauliflower, flour, eggs, garlic, spring onions, lemon zest, coriander, cumin and turmeric powders, 1 teaspoon Himalayan salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
  • Line a plate with paper towels.
  • Heat a nonstick pan over medium-low heat and lightly coat it with avocado oil. Scoop out 2 tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
  • Cook the fritters for 3-4 minutes, turn them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through.
  • Transfer the fritters to the paper towel lined plate until ready to serve.
  • Serve with salad and sprinkle some chopped fresh coriander or continental parsley over the top.

Makes approximately 12-14 fritters