Cauliflower has to be one of the most interesting and versatile vegetables out there. It is extremely low in fats and carbs, yet high in nutritional value. You can eat it raw, in salads, as a side dish with cheese sauce, or in recipes as a substitute for potatoes in some recipes. Now I do NOT think it tastes like potatoes and my palate could never be fooled, however it can be used in place of potatoes in many recipes.
I love most vegetables, but have found myself looking for new ways to use them in recipes. I recently used cauliflower in Loaded Cauliflower Casserole which mimicked a potato casserole. Now with these fritters, you get something similar to a potato pancake. I made these meatless, but wouldn’t it be delicious to add some pieces of leftover ham or bacon?
The one BIG thing to know about this recipe, is that cauliflower has a lot of moisture in it. It is absolutely necessary to get as much of that moisture out as possible. That is why you should cook it first and drain very thoroughly. Also, be sure your pan is hot and once you drop them into the oil/butter, don’t flip them until you are sure the bottom has browned. They do fall apart very easily!
- 1 medium/large head of cauliflower
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon parsley
- 1 tablespoon dry chives
- ¼ cup Parmesan cheese
- 1 teaspoon baking powder
- 1 tablespoon oil (for frying)
- 1 tablespoon butter (for frying)
- Cheddar cheese & more chives for sprinkling on top
Chop cauliflower into 1/2 inch pieces and place into a microwave safe bowl.
Cover bowl with plastic wrap and steam in the microwave for 10-15 minutes until very soft.
Drain off all excess liquid.
Mash cauliflower with a fork or in food processor.
Using a clean kitchen towel, drain cauliflower again. You want it as dry as possible
Transfer cauliflower into a large bowl and add eggs, baking powder, salt, pepper, parsley, chives, and cheese. Stir well to combine.
Heat a large non-stick skillet over medium heat and add oil and butter to the pan.
Using 2 to 3 tablespoons at a time, form cauliflower mixture into flat patties, pressing together firmly. Don’t make them more than about 3 inches in diameter.
When pan is hot, add a few of the cauliflower patties, being careful not to crowd them. Cook 3 to 5 minutes, until browned on the bottom, then flip carefully and cook another 3 to 5 minutes. Remove to a paper towel-lined plate and repeat with remaining patties.
Top patties with cheddar cheese and more chives.