Cheezy Cauliflower Fritters

Maura Knowles - The Upside Blog

by | Updated: April 20th, 2017 | Read time: 2 minutes

You can do a lot with cauliflower. Whether you’re baking the florets with sauce to make BBQ wings, chopping it into a fine rice or molding it into a gluten-free pizza crust, the uses of this versatile vegetable are nearly endless. Fritters are another great way to eat cauliflower! This simple, plant-based recipe creates crispy cakes similar to potato pancakes. Freeze the extras and enjoy as a healthy snack!

Cauliflower Fritters on White Plate with Cauliflower Florets & Spinach | Vitacost.com/blog

Ingredients

Cauliflower head, cut into florets & stems
1 Tbsp. chia seeds
1 Tbsp. flaxseed meal
1-1/4 cup   + 2 Tbsp water, divided
2 cups cashews, soaked overnight
Black sesame seeds
Black pepper
1-2 Tbsp. coconut oil or soy-free vegan butter, optional

Directions

  1. Make cashew “cheese.” in a high-speed blender, combine soaked and drained cashews and 1 cup water. Process until smooth. Reserve 1/4 cup for this recipe and place remainder in fridge for another use.
  2. Make cauliflower rice. In a food processor, pulse cauliflower florets and stems until texture is similar to rice. You will need 2 cups of cauliflower rice for this recipe.
  3. Make chia-flax “egg.” In a small bowl, mix together chia, flax and 1/4 cup + 2 Tbsp. water. Let sit for a few minutes to thicken.
  4. In a medium mixing bowl, combine 2 cups cauliflower rice, 1/4 cashew cheese, flax egg, sesame seeds and black pepper.
  5. In a medium-size frying pan or skillet over medium-high heat, heat coconut oil. Spoon about a silver-dollar-size amount of batter onto skillet. Cook until edges bubble, gently flip over and cook until browned.
  6. Continue for the rest of the batter, making sure pan is always well oiled.
  7. To serve, top with nut butter, avocado or grilled veggies.