Cauliflower Cakes (Gluten-Free)
Author: Nicole
Ingredients
  • 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
Instructions
  1. Steam cauliflower over high heat for 5 to 7 minutes until it is fork tender.
  2. Let cool a few minutes and transfer to a cutting board. Cut cauliflower into small pieces (about the size of small peas).
  3. Measure out about 4 cups of chopped cauliflower and transfer to a large bowl. (You shouldn’t have too much extra.)
  4. 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.
  5. 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).
  6. In a small bowl, mix Greek yogurt with remaining tablespoon of chives. Season with sea salt.
  7. 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.
  8. Serve warm topped with the yogurt-chive mixture.
Notes
* For gluten-free flour I use Cup4Cup Multipurpose Flour.
Recipe by Riegl Palate at https://www.rieglpalate.com/cauliflower-cakes-gluten-free/