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Nourish Bowl with Spiced Cauliflower Fritters
Amanda Mackenzie
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Instagram: @amandaswholesomekitchen | amandaswholesomekitchen.com.au
Photos: Jacqueline Giltrow
Ingredients to go crazy for: zucchini & cauliflower!
They are both such wonderful, versatile vegetables. I use zucchinis for a variety of dishes: I use my spiralizer to turn them into zucchini noodles and serve them with homemade plant-based pesto or with my lentil Bolognese. I love them sliced and roasted with a little coconut oil, cumin, turmeric and sea salt. Yum! I chop and freeze them for smoothies (a great way to add some veggies in at breakfast time). I add peeled and grated zucchini into our morning porridge. (The kids don’t notice!) I love to make cauliflower “rice,” roasted cauliflower, cauliflower mash, spicy cauliflower tacos and cauliflower fritters.
Ingredients
1 head cauliflower, leaves removed
Large handful flat-leaf parsley, finely chopped
2 cups chickpea (besan) flour
2 cups water
1 tbsp curry powder
½ tsp garlic powder
2 tsp sea salt
1 tbsp baking powder
1 tbsp coconut oil or extra virgin olive oil
To serve
Roasted sweet potato, lettuce, kale, spiralized carrot, avocado, cherry tomatoes, shredded purple cabbage, corn off the cob, finely sliced radish, red capsicum, sunflower sprouts, kimchi, cashew cheese and a slice of lime.
Method
Place all the cauliflower florets in a food processor and pulse until it resembles rice. Place 6 cups of the cauliflower rice into a medium bowl. Add the finely chopped parsley and stir to combine. In a separate large mixing bowl, add the chickpea flour and water along with the spices, salt and baking powder and stir well to combine, making sure there are no lumps. Pour the cauliflower rice mixture over the liquid mixture and mix well to combine.
Heat the coconut oil in a frying pan over medium heat, then fry ¼ cup scoops of the mixture (about 4 in a pan at a time) for about 3-4 minutes each side. You may need to grease your pan with a bit more oil in between each batch. You can place the cooked fritters in a low-heat oven to keep them warm while you’re cooking the rest of the batch. Serve the fritters with your choice of salad ingredients. Makes approximately 20 fritters. If you have any leftovers you can freeze them.