I saw this recipe in Everyday with Rachael Ray Magazine. It was a 5-ingredient recipe and I just thought it was too interesting to pass up. Plus with only a few ingredients, I figured it would be really easy to put together. I really like recipes that use vegetables in different ways than the standard ways they are prepared.
I steamed my cauliflower and tried to mash it with my potato masher, but it was more difficult than I thought.
I ended up transferring the cauliflower to my food processor and it was cauliflower puree within seconds.
I read some of the reviews from people who had tried this recipe on the website and one reviewer mentioned that they subbed seasoned breadcrumbs for 1/2 of the flour called for. I decided to try that, just so the fritters would have a little bit more flavor.
I also reduced the amount of oil the recipe called for to cook the fritters in and coated my pan with cooking spray.
These little fritters were ready within minutes. I plated everyone's salad greens and squeezed a little lemon juice over our greens and then topped it with the fritters.
My kids really liked these. They ended up picking them up and eating them with their fingers, but I was just happy that they liked them.
I thought they tasted really great with the salad and lemon juice. Simple and fresh tasting.
I am interested in using cauliflower puree in other recipes. One of my blogging friends said she has made this recipe for Mac and Cheese, which uses cauliflower puree and it was good enough for a repeat appearance. Looks like that will be appearing on the menu in the near future.
Do you have a fave recipe that uses cauliflower puree?
Cauliflower Fritters adapted from Everyday with Rachael Ray Magazine
- 1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
- 1/4 cup flour
- 1/4 cup Italian flavored breadcrumbs
- 2 Tbls grated Parmesan cheese
- 1 large egg, beaten
- One 10-ounce bag salad greens
- 2 tablespoons fresh lemon juice
Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. (I pureed the cauliflower in my food processor because I couldn't mash it very well).
Stir in the flour, breadcrumbs, cheese, and egg; season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve with the salad greens tossed in olive oil and the lemon juice. (I just drizzled my greens with lemon juice)