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Gluten Free Cauliflower Fritters

Published: January 28, 2017 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Gluten Free Cauliflower Fritters
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Average Rating: 4.5 | Rated By: 5 users

These gluten free cauliflower fritters make a wonderful healthy snack or a light meal. The savoury cauliflower fritters are lightly flavoured with parmesan cheese, green onions and thyme. Serve with a dollop of yogurt or a green salad. This recipe is easy to make and the fritters take just minutes to cook.

Cauliflower is considered healthy food, and it is antioxidant-rich and anti-inflammatory. Eating cauliflower will provide your body with plenty of Vitamin C, Vitamin K, B6, folate and beta-carotene while supporting healthy digestion and detoxification. Cauliflower is also low in calories and rich in fiber thus promoting healthy weight

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Ingredients

  • 1 small head cauliflower, cut into small florets
  • 2 large eggs, whisked
  • 3 green onions, thinly sliced (green and white parts)
  • 1/3 cup GF garbanzo flour
  • ¼ cup grated Parmesan cheese
  • 1 tsp. GF baking powder
  • ¾ tsp. sea salt
  • ½ tsp. thyme
  • Pinch of freshly ground black pepper
  • 2 Tbsp. coconut or grapeseed oil
  • Note: for paleo option, you can substitute almond flour for garbanzo flour

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    Instructions

  • Steam cauliflower florets for 3 minutes. Transfer to a food processor and chop to the size of rice. The cauliflower should make 3 cups of rice. This can be done a day in advance. If you have any cauliflower rice left over, add it to soups, stews or salads
  • Combine cauliflower rice with eggs and green onions
  • In a separate bowl stir together garbanzo flour, Parmesan cheese, baking powder, sea salt, thyme and black pepper
  • Add cauliflower mixture to dry ingredients and mix until combined
  • Using a large non-stick pan heat olive oil over medium heat. Drop about 1/4 cup of mixture per fritter in the pan leaving room between each fritter. Slightly press down each fritter with a spatula. Cook until golden brown about 3 minutes per side. Drain briefly on a paper towel. Keep warm in the oven until ready to serve

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