Cauliflower Fritters

Making vegetable fritters, pancakes or latkes often seems like a daunting undertaking because of the stove time they require. These gluten-free cauliflower fritters are baked, which makes the preparation much less involved while preserving more of the health benefits in the veggies. Add poppy seeds or black sesame seeds for a sophisticated finish to the flavor and texture.

  • Total Time:
  • Servings: Makes about 14 fritters

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  • 1/2 large cauliflower head, roughly chopped
  • 1 medium carrot, grated
  • Few handfuls chopped spinach leaves
  • 1/4 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup ground golden flax seeds
  • 1/4 cup brown rice flour
  • 2 tablespoons toasted black sesame seeds or poppy seeds (optional)
  • 2 eggs
  • 1/4 cup crumbled feta cheese
  • Olive oil, for brushing cakes

How to make this recipe

  1. Preheat oven to 400°. Pulse cauliflower in a food processor into slightly larger than rice-size pieces. Transfer into a large mixing bowl.

  2. Add carrot, spinach, paprika, salt, pepper, flax meal, brown rice flour, sesame/poppy seeds (if using) and eggs. Mix with your hands, making sure that all the ingredients are distributed evenly. Carefully fold in feta cheese.

  3. Prepare a parchment paper-covered baking sheet. Using a 1/3 cup measure, scoop the fritters onto the baking sheet, leaving space between each one. Flatten each cake with the back of a spoon.

  4. Serve warm or at room temperature with Greek yogurt and green salad on a side.

Contributed By Photo © Anya Kassoff Published October 2014

508183 recipes/cauliflower-fritters-anya-kassoff 2015-02-27T20:56:00+00:00 Anya Kassoff frying|appetizers-starters|side-dishes|4|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner october-2014 recipes,cauliflower-fritters-anya-kassoff 508183

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