Cauliflower Fritters

Cauliflower Fritters

I was looking for new ways to use up the cauliflower that I had in the fridge.  Usually my go-to recipe is Cauliflower soup, however being that we’re coming into warmer weather, I wanted to mix it up.


I cam across this recipe online from and decided to adapt it slightly to make it even healthier!



  • 850g cauliflower, cut into florets
  • 2 cups of wholemeal self raising flour (or flour of choice – another option could be coconut flour, however it soaks up liquid so you may need an extra egg or water to help combine the mixture – add 1 teaspoon of baking powder to add some fluffiness)
  • 1 garlic clove, crushed
  • 1/4 cup flat leave parsley, chopped
  • 1 cup grated parmesan
  • 2 eggs lightly beaten
  • coconut oil for frying



Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain and transfer to a board and roughly chop. Place in a bowl and allow to cool.

Add the flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms.

Add enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using 1/4 cup of mixture per fritter, spoon them into hot oil. Cook for 5 minutes each side or until golden and cooked through.


Serve up with a salad, salsa or chutney.  Enjoy warmed or cold the next day as a great lunch box addition for the kids.



Photo by Jennifer Schmidt on Unsplash
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