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.
Slideshow: More Cauliflower Recipes
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)
1/4 cup crumbled feta cheese
Olive oil, for brushing cakes
How to Make It
Preheat oven to 400°. Pulse cauliflower in a food processor into slightly larger than rice-size pieces. Transfer into a large mixing bowl.
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.
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.
Serve warm or at room temperature with Greek yogurt and green salad on a side.
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