Cauliflower on its own kind of makes me gag. Something about the texture when you bite into it just, ughhhhh. In a baked casserole? Love it. Mashed up like potatoes? Delish. But on their own, bleh. So I was excited to try this recipe for cauliflower feta fritters because anything to get cauliflower in my belly in a way that does not involve eating them plain is a win in my book. Of course, I like to keep things as clean and as healthy as I can, so I made a few minor changes to the recipe, and they were really fantastic. Full disclosure, I even measured everything out. I know, the shock! Here's what you'll need:
1 small head of cauliflower cut to 1 to 2 inch chunks
1 large egg
1 garlic clove, minced
Few gratings of fresh lemon zest
1/4 cup feta (original recipe calls for 1/2 cup)
1/3 cup almond flour (original recipe calls for 1/2 cup all-purpose flour)
dash of sea salt
1/2 teaspoon baking powder
olive oil for the pan
Cook cauliflower in simmering water for 5-6 minutes. Drain and run cold water over them to stop cooking. In a separate bowl, whisk egg, garlic and lemon zest. Add cauliflower and mash until crushed to pea-sized pieces. Add feta and stir. Add dry ingredients and stir. Use a spoon to put cookie-dough size pieces onto a VERY hot pan with olive oil. Fry for about 2 minutes and flip. Push with the spatula so they flatten a bit. Cook until golden brown and serve hot. The original recipe says to serve with yogurt and pomegranate, but I just served them plain with salmon and they were delicious. Definitely will be making them again.