These cauliflower fritters can be made in 15 minutes and are so delicious you'll forget you're eating all vegetables. Feel free to use this recipe as a base and spice it up with whatever leftover vegetables you have in your fridge, other spices, or parmesan cheese. I've used leftover asparagus, red peppers, broccoli...literally anything!
2cupscauliflower rice (or use grater to shave off from head of cauliflower)
2eggs, lightly beaten
⅓cupalmond flour (or all purpose flour if you don't need to make these gluten free)
¾cupfresh parsley, chopped
3 Tbspolive oil
sour cream or yogurt optional
In a medium-sized bowl, mix cauliflower rice, eggs, almond flour, parsley, salt, and papper together with a spoon until combined. If mixture holds its shape in your hands when squeezed, you're good. If it's too liquidy, add a little more almond flour.
Form mixture into 2 ½-3" patties and place on a plate.
Heat olive oil in a non-stick pan over high medium-heat. When pan is very hot (and not before!), add your fritters to the pan. Do not touch them for about 2-3 minutes or until the fritters are a nice golden brown. Flip and cook the other side for roughly the same amount of time.
Serve hot with yogurt, sour cream, or scallions.
If you squeeze the fritters in your hands and they retain the shape of your hand, you know they're ready to cook. If they still fall apart, add a little more flour until they hold their shape better.
These fritters won't be perfectly moldable into a nice, neat shape. That's okay. They'll come together more when you cook them on medium-high heat. The sear will bind the fritter together.
These fritters are great the next day for breakfast.
SPICE IT UP! Consider adding different spices (hello, cumin or lemon pepper) and different vegetables (onion, asparagus, broccoli!), or meat (bacon, anyone?!)