Golden Cauliflower Fritters

Ingredients

• 800 g cauliflower florets (Trimmed into florets)
• 80 g rolled oats (Pulsed into coarse flour)
• 150 g chickpea flour
• 1 tsp black pepper
• 2 tsp ground turmeric
• 1 tsp ground nutmeg
• 1.5 tsp garlic powder
• 1 tsp salt
• 2 tbsp olive oil (For pan-frying)
• 1 tbsp capers (Drained; optional garnish)
• lemon wedges (For serving, as an alternative to capers)

Steps

1. 1

   Steam or boil the cauliflower florets until fork-tender, about 10 minutes. Drain thoroughly in a colander and let them steam-dry for 5 minutes so excess surface moisture evaporates.

2. 2

   Transfer the cauliflower to a large mixing bowl and mash it with a potato masher, leaving small tender chunks for texture.

3. 3

   Add the oat flour, chickpea flour, black pepper, turmeric, nutmeg, garlic powder, and salt. Stir thoroughly until evenly combined, then let the mixture rest for 10 minutes so the flours can absorb moisture.

4. 4

   Divide the mixture into 12 equal portions. Flatten each portion into a round patty roughly 1.5 cm thick.

5. 5

   Heat a tablespoon of the olive oil in a wide non-stick skillet over medium heat.

6. 6

   Working in batches, fry the patties for 3 to 4 minutes per side, adding more of the listed oil as needed, until deeply golden and crisp.

7. 7

   Transfer the cooked fritters to paper towels to drain.

8. 8

   Serve the fritters warm, scattered with the drained capers or accompanied by lemon wedges.

Notes

Store leftover fritters in a sealed container in the refrigerator for up to 3 days. Re-crisp in an air fryer at 190°C for 4 minutes or in a dry pan. If the fritters fall apart because the cauliflower retained too much water, stir in an extra tablespoon of chickpea flour. Cooked fritters can be frozen between sheets of parchment paper for up to 2 months and reheated directly from frozen in a hot oven.

Nutrition per serving

• appetizer
• main
• vegan
• dairy-free
• egg-free
• pan-fried
• gluten-free
• make-ahead