What sets these cauliflower fritters apart is the deep roasted caramelized flavor that comes from roasting the cauliflower beforehand. Beyond delicious on their own … add the dipping sauce and it’s over the top!
As an avid and self proclaimed veggie lover I have to confess that cauliflower has not been at the top of my list. I have found it to be one of the most bland and boring vegetables out there.
However, in recent years cauliflower has made a comeback and has probably been in your newsfeed either on Facebook or Pinterest more than once.
I decided to give this hardy vegetable another chance and to be honest it has fast become one of my latest obsessions. Well, that and brussel sprouts.
Cauliflower by itself is very bland and I didn’t want to mash it like potatoes. I didn’t want to make a pizza crust. I decided to play around with some fritters.
Cauliflower tends to hold a lot of water so when I was conjuring up these fritters that was the first problem I encountered. My fritters came out soggy. They didn’t hold up well. I even had to wring the excess water out like zucchini.
So I thought to myself, why not just roast it? Not only will that eliminate the excess water issue, roasted veggies taste a helluva lot better than boiled, microwaved or raw.
The second problem I have with cauliflower, like I mentioned, is it’s bland and B-O-R-I-N-G.
So these fritters would be also unless some spices were added. I chose spices with a little punch … like cumin and turmeric. Both have a bold flavor but I really try to use spices that have been shown to have great health benefits as well.
You can eat these little fritters all by themselves, but who wants to do that? So I also made a dipping sauce to go along with them that would compliment the flavors.
These fritters can be made thick like I made them or you can make them thinner like pancakes. I personally like them thicker. You can pick them up with your hands and dip them in that great sauce.
You can serve these as a side dish (little kids actually eat these because they like picking up their food!). You can serve them as an appetizer, hot warm or even cold.
They are healthy. They are seriously good and they hold up well for any place you’d like to tote them off to.
PrintRoasted Cauliflower Fritters w Bloomin Onion Dipping Sauce
Ingredients
- 1 Head of Organic Cauliflower, cut into florets
- 2 Tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 3/4 – 1 Cup Breadcrumbs
- 2 Large Organic Eggs
- 2 Tablespoons Flour
- 2 Tablespoons Greek Yogurt
- 1 Clove Organic Garlic, minced
- 1/4 Cup Parmesan Cheese, grated
- 1 1/2 teaspoons Curry Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Sea Salt, pepper to taste
FOR THE BLOOMIN ONION SAUCE:
- 2 Tablespoons Organic Sour Cream
- 2 Tablespoons Horseradish Sauce
- 1 Tablespoon Organic Ketchup
- 1/3 Cup Mayonnaise
- 1/4 teaspoon Paprika
- 1/4 teaspoon Garlic Salt
Instructions
TO ROAST THE CAULIFLOWER:
- Preheat the oven to 400°F
- Cut up the cauliflower into florets and place them on a large baking sheet. Drizzle with olive oil, sprinkle with salt, and toss so that it’s evenly coated and place on the middle rack.
- Bake for 20 minutes, turning once at halfway to ensure even roasting. Remove from the oven and transfer to the bowl of a food processor. Pulse until completely chopped.
TO MAKE THE PATTIES:
- Transfer the cauliflower to a large bowl and add the breadcrumbs, eggs, flour, Greek yogurt, spices, and ¼ teaspoon of salt. Mix thoroughly until combined.
- Cover and refrigerate for at least 1 hour.
- If the mixture is too moist add more breadcrumbs. If instead the mixture is a bit dry, add a bit of water, one tablespoon at a time until desired consistency.
- Scoop 2 heaping tablespoons of cauliflower mixture and form into patties. Rinsing your hands in cold water and patting dry will help prevent the mixture from sticking to your hands.
- Place a skillet over medium-high heat, add enough oil to fully coat the bottom and once the oil is hot fry patties in batches for about 2 minutes per side, until golden brown.
- Transfer to a plate lined with paper towels to drain. Repeat until done.
- Serve with Bloomin Onion sauce, Tzatziki sauce or sour cream.
Sounds great. I’m going to make this but I’m going to also roast garlic cloves with the cauliflower (kind of like roasting Brussels sprouts w/ garlic).
Thanks for posting!
what a great idea!