This is a delicious way to prepare cauliflower. It's similar to the taste of a potato pancake and makes a fabulous side dish – your kids will love them!
- 6 cups roughly chopped raw cauliflower (from 2 small heads)
- 3 cloves garlic (crushed)
- 1 cup white whole wheat flour
- 2 extra large eggs (beaten)
- 1/2 cup plus 2 tbsp grated Pecorino Romano
- 1/4 cup parsley (finely chopped)
- 1/3 cup hot water
- 3/4 teaspoon kosher salt and pepper
- 4 teaspoons olive oil
Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking.
Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.
In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan.
Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup.
Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.
Serving: 2fritters, Calories: 139kcal, Carbohydrates: 14g, Protein: 7g, Fat: 6g, Cholesterol: 61mg, Sodium: 269mg, Fiber: 4g, Sugar: 1g
Freestyle Points: 3
Points +: 3