Cauliflower Fritters

February 27, 2014

These cauliflower fritters were amazing! If you're not a fan of cauliflower, I urge you to try these and they will change your mind! I admit, I do not like raw or steamed cauliflower, but I LOVE it roasted, which brings out an intense nutty flavor. Ironically, the cauliflower is initially steamed in this recipe, but look at all that golden brown caramelized crust on the outside of each fritter! They very much reminded me of a potato latke, even similar in taste.

Start with sauteing 1 chopped shallot and some garlic.

Throw in some chopped parsley and saute until the garlic starts to turn a light golden color. Remove from heat.

Steam 1/2 head of chopped cauliflower, toss in a bowl and mash with a potato masher. I like to leave it somewhat chunky so there's some good texture in the fritters.

Add the sauteed shallots mixture and 2 tablespoons of whole wheat flour. You could also use all-purpose flour or bread crumbs.

Add about 1/4 cup of shredded Italian blend cheese.

Add about 1/2 teaspoon House Blend and mix together. I didn't use an egg (because I ran out), so they were a little fragile, but once they had the golden crust on them, they were fine. You could always add an egg to give them a little more stability. But I figured, they were fine without it.

Heat a saute pan with some oil on medium high heat. Using an ice cream scoop, drop 4 scoops into hot pan.

Flatten each scoop with a spatula to about 1/4" thickness. Saute for about 5-6 minutes or until a dark golden crust forms.

Flip fritters over and saute another 5-6 minutes. Look at that beautiful color! Preheat your oven to 400 degrees(f). Place fritters on baking sheet and continue with another batch.

Once the fritters are done on the stove, bake at 400 degrees(f) for about 10 minutes. This will help firm up the insides and give it a little more golden crust on the outside.

While the fritters are in the oven, you can prepare the dipping sauce. Combine 1/2 cup Greek yogurt, juice from 1/2 lime and some chopped scallions.

Season with House Blend and set in fridge until ready to use.

The fritters are out of the oven and it's time to plate!

Place 2-3 fritters on a plate, overlapping each other. Spoon the yogurt sauce over top and garnish with scallions.




Prep Time: 20 Minutes  Cook Time: 25 Minutes Difficulty: Easy Servings: 8 Fritters


  • 1/2 head cauliflower, chopped and steamed
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon parsley, chopped
  • olive oil
  • 2 tablespoons whole wheat flour
  • 1/4 cup shredded Italian blend cheese
  • 1 teaspoon SplenDishes House Blend
  • Yogurt Sauce: 1/2 cup Greek yogurt, 1/2 lime (juice), 1 tablespoon chopped scallion, 1/2 teaspoon House Blend


In a bowl, using a potato masher, mash the cauliflower, leaving somewhat chunky to add texture.

Saute shallot, garlic and parsley in olive oil until garlic is light golden brown. Remove heat and add to mashed cauliflower. 

Add whole wheat flour, cheese and House Blend and mix well.

Heat saute pan on medium high heat. Add enough olive oil to coat the pan generously.

Using an ice cream scoop, drop scoops into hot pan. Flatten with spatula.

Cook 5-6 minutes on each side until dark golden crust forms.

Place on baking sheet and bake for 10 minutes.

To make yogurt sauce, combine, yogurt, lime juice, scallions and House Blend. 

Top fritters with yogurt sauce and garnish with scallions.

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