If you’re looking for a lighter lunch that’s satisfying and flavourful, this is the one for you. Cauliflower is given a serious upgrade with the addition of parmesan (you can replace with vegetarian-Italian-style hard cheese for a vegetarian version), herbs and seasoning.Yes you can bake them if you like, but honestly, they’re 10 times better when they’re fried in a pan with a little oil until golden brown.
đź“‹ What do we need?
Parmesan - replace with vegetarian-Italian-style hard cheese for a vegetarian versionFlour - use plain (all-purpose) or whole wheat flourCauliflower - you need the florets of a small-to-medium cauliflower - about 350g or 12.3oz). I would recommend using fresh, rather than frozen cauliflower, as frozen contains more liquid, which will make the fritters a little mushy.
👩‍🍳PRO TIP You can form the patties, then cover and refrigerate for up to a day if you want to prep ahead. These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little tzatziki.If you’ve never made tzatziki before, try my homemade Tzatziki, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version. I make a big batch of this stuff to use during the week (works great with Pork Gyros, Chicken Gyros and Lamb Kebabs too!
More Cauliflower Recipes
Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published September 2016. Updated July 2021 with video, tips and some housekeeping Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
