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- 4 cups cauliflower florets
- 1/4 cup onion, diced
- 4 tbsp whole wheat flour (or flaxseed meal for low carb)
- 1 U garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup part skim shredded mozzarella cheese
- 2 U eggs, lightly beaten
- 2 tsp olive oil
Cook the cauliflower until it is tender. You can boil it, microwave it, or steam it.
Mash the cauliflower with a potato masher (or the back of a fork) and drain out any excess moisture. The more moisture there is the harder it will be to form the fritters so it is extremely important to squeeze out any excess moisture with a paper towel or cloth.
Mix in the onion, flour (or flaxseed), garlic, salt, pepper, cheese, and eggs. If mixture isn’t holding together well, refrigerate for 15 minutes or add more flour/flaxseed.
Heat 1 tsp. of olive oil in a nonstick skillet. Add 1/4 cup cauliflower mixture and press down with the back of a spoon to form the fritter. Cook for 3-4 minutes until nicely browned and flip over. Cook for an additional 3-4 minutes. In my skillet, I cooked 4 fritters at a time, adding another 1 tsp. of olive oil for the second batch.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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