Cauliflower Fritters


  • 1 large head cauliflower, trimmed and chopped
  • 1/2 cup flour
  • 1 large egg, beaten
  • 1 10-ounce bag salad greens
  • 2 tablespoons fresh lemon juice


  1. Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. 
  2. Stir in the flour and eggs, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. 
  3. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. 
  4. Serve with the salad greens tossed in olive oil and the lemon juice.

Recipe from the kitchen of Rachael Ray.


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