I don’t think I ate cauliflower much before starting my sugar free journey. Up until that point I associated cauliflower in a committed relationship with broccoli smothered in white sauce to hide the taste.
Since starting my low carb, sugar free journey my opinion of this humble veg has changed dramatically. I am amazed at the versatility and many ways in which it can be used; from soups to wraps and rice. There’s no end to cauliflower’s chameleon-like ability to transfer into magical dishes.
According to The World’s Healthiest Foods:
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fibre, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.”
A powerhouse of goodness hiding inside all that cruciferous-ness.
Here’s my recipe for Cauli-fritters:
Makes about 12 fritters
1 small head cauliflower
¼ cup almond flour
2 spring onions
1 large egg
2 tablespoons fresh chopped parsley
4 tablespoons grated Parmesan cheese
½ teaspoon baking powder
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
2 tablespoons butter or coconut oil for cooking
Blitz the cauliflower in a food processor until it resembles cauliflower rice.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Allow cauliflower to cool before placing in a tea towel and twist it to squeeze as much moisture as you can. Please DO NOT do this with steaming hot cauliflower!
Transfer the cauliflower rice to a mixing bowl, add egg, spring onions, parsley, salt and pepper and mix well.
Mix almond flour, baking powder and Parmesan in a separate bowl and add to the cauliflower. Stir until combined.
Heat two tablespoons of butter or coconut oil in a large heavy frying pan over medium-high heat until shimmering.
Drop spoonful’s of cauliflower mixture into the pan (only a few at a time), press them flat with the help of a spatula and cook until golden brown, about 3 minutes on each side.
Drain briefly on paper towels to soak up any excess grease.
Top with a dollop of Greek yogurt or sour cream and sprinkle with finely chopped scallions.
“The Sugar Free Revolution was started to expose the addictive and toxic properties of refined and processed sugar and carbohydrates in our diets, and help people just like you to break their addiction, lose weight, and feel incredible again!”
– Karen Thomson, Founder of The Sugar Free Revolution