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A pink oval plate with roasted cauliflower florets garnished with fresh microgreens, set on a white napkin with two forks beside it on a marble surface.
4.67 from 3 ratings

Cauliflower Fritters

Yield: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Author: Amina Al-Saigh
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Ingredients
 

  • 1 head cauliflower
  • 3 eggs
  • 1/2 cup vegetable oil for frying
  • 1 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Start by separating the cauliflower into florets and steam on the stove top or in a microwave until fork tender (don't over cook - only about 5-7 minutes).
  • Sprinkle some salt (other than stated amount for the eggs) over the cauliflower.
  • Whisk the eggs with the spices very well.
  • Heat up oil in a non stick pan. Dip each floret into the egg mixture and then fry, turning to cook all sides, for 2-3 minutes. Make sure you don't overcrowd your pan.
  • Serve in pita bread sandwiches with fresh tomatoes, parsley and sliced red onions.
Serving: 1serving, Calories: 217kcal, Carbohydrates: 5g, Protein: 5g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 254mg, Potassium: 324mg, Fiber: 2g, Sugar: 2g, Vitamin A: 135IU, Vitamin C: 47mg, Calcium: 36mg, Iron: 1mg
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