A gluten-free way to add a little indulgence into your diet! Perfect for when you’re craving something crispy and salty (without the adverse effects of most fried foods).
- 1 head cauliflower, cut into florets, about 5–6 cups
- 2 Tbsp. olive oil
- Sea salt
- 2 large eggs
- 1 Tbsp. brown rice flower
- 1 Tbsp. tapioca starch
- 2 Tbsp. mayonnaise
- 1 garlic clove, minced or grated with a zester
- 2 tsp. curry powder
- ½ tsp. cumin powder (or 1 tsp. if you like spice)
- ½ tsp. turmeric powder
- 1 Tbsp. chopped fresh parsley or cilantro
- 3 Tbsp. Coconut oil (plus more as needed)
- Preheat the oven to 415° F (or 400° F if using a convection oven).
- Place the cauliflower on a parchment-lined baking sheet. Season with olive oil and ½ tsp. salt. Toss well and place in the oven for 10 minutes. Flip the florets with a spatula and cook for another 10 minutes. Remove from the oven when they can be pierced with a fork, but are still firm. Let cool for a few minutes.
- Place the cauliflower in the bowl of a food processor. Add the eggs, flour, starch, mayonnaise, garlic, spices and parsley. Season with ¼ tsp. salt and pulse until the mixture is coarsely ground.
- Transfer the mixture to a large bowl and give it a good stir to make sure it’s well incorporated. Cover and place in the refrigerator for 30 minutes. Carefully strain out some of the liquid.
- Heat 3 Tbsp. coconut oil in a sauté pan over medium-high heat until a drop of flour sizzles in the oil. Using a tablespoon measure, scoop out the chilled mixture (draining any excess liquid against the side of the bowl), form a ball and drop it into the pan. Continue with the remaining mixture (in batches), working quickly to ensure even cooking. Smooth out each fritter with the back of a spoon so that it looks more like a patty than a “ball.”
- Fry until golden brown, about 2 minutes. Flip and gently press down on the fritter with a spatula. Fry another 2 minutes or until golden brown on the other side. Add more coconut oil between batches, as needed.
- Transfer to a paper towel-lined plate or baking sheet. Sprinkle with salt while hot, if desired.
Cooking Tip: I place the mixture in the refrigerator for about 30 minutes to firm up before going to the frying pan. The mixture will still be a bit loose but the fritters come together as they heat up.