Every time I buy cauliflower (or rather cauliflower rice these days) I get grandiose thoughts of doing something cool with it and then sort of forget that the cauliflower is even in my refrigerator. I guess I must not find cauliflower all that exciting when you get right down to it or I wouldn’t procrastinate on making cauliflower recipes.
So of course this week I already had all my meals planned when I looked in the fridge and saw the cauliflower staring at me in an accusatory manner. Like I forgot about it again. Which I did. So for days I planned on making these fritters and I never got around to it. I had my day of food planned out today and it did not include cauliflower. And then I opened the damn fridge door and the cauliflower was frowning at me, per usual. So I set aside my low-fat lasagna to make this tonight for dinner.
What I love about this dish is how much protein there is in a serving. Over 30 grams! What I didn’t love about this dish was the cauliflower flavor. I think that I think I like cauliflower when really I don’t. Almost every recipe I try that involves cauliflower involves me hiding the flavor of the cauliflower. If it’s not hidden I’m just not a fan. So yeah. I’m like an addict who won’t admit she has a problem. I’m not that much of a fan of cauliflower I guess. In taste. In theory I love cauliflower.
So I got the recipe from a low-carb website and I actually added some carb to it to make it a bit more balanced; it”s still high protein and relatively low carb though. If you are looking for low carb, you should follow the original recipe.
- 16 oz. cauliflower rice (You can find a bag at Trader Joe’s; it’s already prepared for you)
- 1 tsp. salt
- 1/4 c. whole wheat flour or whole wheat pastry flour
- 1/4 c. grated Parmesan cheese (regular or reduced fat)
- 1/4 tsp. baking powder
- 1 green onion, sliced
- 1 large egg
- 1/2 T. coconut oil
- salt and papper to taste
Cover the bottom of a large bowl with cheese cloth and place the cauliflower rice inside; sprinkle the salt on top and mix thoroughly with your hands. Let the cauliflower sit for 10 minutes.
With clean hands, squeeze the water out of the cauliflower and put the cauliflower back into the bowl. Add the onions, flour, cheese, baking powder and ground black pepper. Mix thoroughly. Add the egg and mix until incorporated.
Place a large frying pan or skillet over medium heat. When hot, add coconut oil. Using a 1/4 cup measuring cup, scoop out the cauliflower fritter batter and place into the hot skillet. Push down gently with a spatula to make a flattened pancake. Sprinkle with salt to taste. Cook 3 minutes or until the fritters are well cooked on the bottom; flip over and cook 3 more minutes. Makes six fritters; three portions. I ate mine with a sunny side up egg.
Now though I wouldn’t say I overly loved this recipe I do think with a bit of tweaking it could turn out a lot better. It may have needed another egg in the mixture. It may have needed to cook a bit longer. It may have needed some garlic. It may have needed a delicious sauce to drizzle over the top. Or it may have needed something else to go along side it. Like a big fat steak.