Cauliflower Cakes (Gluten-Free) |
Author: Nicole
- 1 large head cauliflower, cut into florets (evenly sized)
- ½ cup gluten-free flour (or all-purpose flour)
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 4 scallions, chopped
- 2 tablespoons minced chives, divided
- 1 to 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- ½ cup plain fat-free Greek yogurt or sour cream
- Steam cauliflower over high heat for 5 to 7 minutes until it is fork tender.
- Let cool a few minutes and transfer to a cutting board. Cut cauliflower into small pieces (about the size of small peas).
- Measure out about 4 cups of chopped cauliflower and transfer to a large bowl. (You shouldn’t have too much extra.)
- Add flour, eggs, garlic, scallions and 1 tablespoon of chives to cauliflower and stir until well combined. Season with sea salt and freshly ground black pepper.
- Scoop out about a half a cup of mixture and form a patty – you can flatten them more in they frying pan with a spatula – and place on a plate. Repeat until you’ve made all of the patties (about 8).
- In a small bowl, mix Greek yogurt with remaining tablespoon of chives. Season with sea salt.
- Heat a nonstick frying pan over medium-low heat and lightly coat it with olive oil. Cook fritters for 3 to 4 minutes and flip for an additional 2 to 3 minutes. Transfer fritters to a plate lined with paper towels.
- Serve warm topped with the yogurt-chive mixture.
Recipe by Riegl Palate at https://www.rieglpalate.com/cauliflower-cakes-gluten-free/
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