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.