Cauliflower Fritters

By Becky Jo

Ingredients

• Half a large head cauliflower
• 1 carrot, grated
• 2 whole eggs
• 1/4 cup flaxseed meal
• 1/4 cup raw, unsalted sunflower seeds
• 1/4 cup hazelnuts, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tsp lime juice
• 1/2 tsp salt
• 1 tbsp poppy seeds
• 1/4 tsp black pepper
• 1 tsp fresh thyme
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• pinch cayenne pepper

Details

Servings 8
Adapted from thehealthyfoodie.com

Preparation

Step 1

These reheat beautifully in the microwave

Makes 8 fritters

Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.

Add the rest of the ingredients and mix until well combined.

Heat a splash of olive oil in a frying pan and carefully drop about ¼ of a cup of mixture for each fritter.

And of course, you could make substitutions, it would not be a problem at all! Meyer lemon sounds good, I think I would use almonds, and if you have, sesame seeds to replace poppy, or chia, why not? This is the kind of recipe that you can definitely play with to suit your own tastes or needs!

Oh, and by the way, if you can’t find sumac or zaatar, they are not absolutely necessary for the tabouleh. They just make it better, but you can use lime or lemon zest instead of sumac (loads of it) and a mixture of dried thyme, oregano, garlic and sesame seeds instead of za’atar. Should work pretty good!

Yes, they are the same. With most nuts and seeds, the terms meal and flour are used equally often. They are one and the same, though: finely ground nuts or seeds. You can, in fact, very easily make your own at home if you can’t find them in store. Just grind the nuts or seeds in a food processor or coffee grinder!

Just make sure not to turn your nuts into butter, though!

OMG Sonia! I just made these and they are simply DIVINE! I did sub pine nuts for the sunflower seeds and had no poppy seeds on hand so omitted them altogether. And I added a small pinch of ground cumin and made them a bit spicier. And oh, also added a small handful of finely chopped spinach. Oh dear, I could have sat there and eaten the whole stack! I put a small dollop of hummus on each fritter and had them with a simple avocado and cherry tomato salad with a drizzle of balsamic glaze. Hmmm … simply LOVE your creativity! Thank you!