Cauliflower Fritters

pennybenjaminMain Meals, Nourish, SuperfoodsLeave a Comment

cauliflower fritters

These cauliflower fritters are tasty, versatile and one of my favourite things to have on hand for a flavour-and-nutrient-packed lunch.  They’re also a great vegan (non-meat) way to add protein to a meal.

Use what you have on hand at home and improvise as you need.

Recipe Type: GF, DF, RSF, V

Makes 8-16 fritters depending on size
Time 30mins

cauliflower fritters


  • 1/2 a head of cauliflower (or 1 whole small head), broken into florets
  • 1 C cooked chickpeas (soak dry chickpeas overnight, then drain & rinse and cook as you would rice by absorption method)
  • (optional) 1 C cooked quinoa
  • 1 small onion, roughly chopped
  • handful parsley
  • 2 T chia seeds
  • 2 T EVOO
  • 1/4 cup chickpea/buckwheat/sourghum/rice flour
  • 4 cloves garlic, minced
  • coconut oil for frying
  • spices of choice to taste (cumin, coriander, chilli, basil etc.)
  • salt and pepper to taste


  1. Place cauliflower into a food processor and pulse until it resembles a rice texture.
  2. Add remaining ingredients and process until combined (a few chunks are ok).
  3. Form into patty-sized portions and flatten out or roll into balls – coat with coconut or almond meal.
  4. Cook on a greased fry pan as you would a burger patty (on one side until browned then flip). Or bake in a 180 degC oven for 20-25mins, until golden.
  5. Serve hot or cold (they freeze really well) in any way you like, some ways I like them are: Like a burger patty in a lettuce (or regular) bun with tomato, cucumber, onion and some of my beetroot and horseradish dip or hummus.
    • With any salad of your choice.
    • With some hummus or cottage cheese, tomato and cucumber on a rice cracker/ryvita/seed cracker.
    • Crumbled over roasted veggies or through a salad.
    • In a wrap with spinach, tomato, onion, hummus and other delicious vegetables.
  6. Store in an air tight container in the fridge for up to 5 days or freeze.

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