One of my favorite things about having a vegetable garden is almost being forced into creating new recipes. Take the cauliflower this year, it did so amazing I was “forced” to create two new dishes we absolutely love.
A little bit of time and effort working the dirt, planting, and watering. That’s it. We’ve basically done nothing else. I also get the joy of telling the boys, this is from our garden. They actually think every veggie is from Daddy’s garden (I never get any credit) and all rice is from Poppy’s rice fields.
Ok, so this is a food post, back to it.
These fritters are simple to make and super delicious as a side dish, or even on top of a bed of mixed greens. It makes quite a few so be prepared for leftovers (my favorite).
This recipe is gluten free, but you could easily sub the rice flour with all purpose flour.
Ingredients: 1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped, 1/2 cup flour (I used Brown rice flour), 1 large egg, beaten, 1/4 tsp red pepper flakes, salt and pepper to taste
I used Bob’s Red Mill Brown Rice Flour, it gives it a really mild flavor and the perfect amount of crispness.
Add the cauliflower to your steamer, and steam until tender about 10-15 minutes.
In a pinch you can use frozen cauliflower that you can steam in the bag, but fresh has much more flavor.
Steam until it’s fork tender and then mash.
I left mine with a little texture, but you could mash fully or even put it in the food processor to make it really smooth.
Then add the egg, flour, red pepper flakes, salt and pepper, mix well.
Roll into balls and flatten into patties, cooking over medium high heat with a few tablespoons of oil.
Fry on each side, until golden brown. About 3-4 minutes per side.
Serve as a side dish, or on top of salad greens.
Print This RecipeCauliflower Fritters
adapted from Rachael Ray
1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
1/2 cup flour (I used Brown rice flour)
1 large egg, beaten
1/4 tsp red pepper flakes
salt and pepper to taste
Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour, egg, red pepper flakes, season with salt and pepper. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve as a side or on top of salad greens.
I am happy to list this post @
From the Land of Monkeys “Mouth Watering Mondays”
Balancing Beauty and Bedlam “Tasty Tuesday”
Real Sustenance, “Seasonal Sundays”
Simply Sugar and Gluten Free, “Slightly Indulgent”
All the Small Stuff, “Tuesday at the Table”
Life as Mom “Recipe Swap”
A Prairie Story, “Recipe Swap”
It’s a Keeper, “It’s a Keeper Thursday”
Grocery Cart Challenge ”Recipe Swap”
Designs by Gollum “Foodie Friday”
and “Ann Kroeker “Food on Fridays”