The inspiration for this cauliflower cutlet (or pancake or fritter) recipe came from G. Daniela Galarza at The Washington Post. As written it is vegetarian, gluten, and dairy free. I’ve modified it slightly, adding more seasoning and using fresh riced cauliflower rather than frozen. I will include instructions for both using both fresh and frozen cauliflower. I like the addition of some soft goat cheese but that is entirely optional, the original recipe did not call for it.
The ingredients are mostly pantry staples; rice or chickpea flour and frozen riced cauliflower. I’ve made them with both brown rice flour and chickpea flour. Chickpea flour produces a tender, meatier fritter; brown rice flour fries up crispier. These cutlets or patties or fritters make a perfect lunch dish out on the patio now the weather has warmed. Or make them for a light supper. Or as a side for a BBQ. Or simply put a poached egg on top and call them savory pancakes.
Leftovers are good the next day in a sandwich with some sharp mustard, lettuce and slices of summer tomato.
Ingredients for about 10 cutlets:
- 1 (10 oz) package of frozen cauliflower rice or measure 10 oz of fresh cauliflower (about 1/3 of a large head), chop into chunks and pulse in your food processor until you have finely chopped bits or 10 oz of already riced cauliflower from the store.
- 3 large eggs
- 1/2 small yellow onion, grated
- 1 clove of garlic, finely minced or grated
- 3/4 cup (about 3-3/4 oz) of rice flour or (2-1/2 oz) of chickpea flour
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- optional: 1/2 cup of fresh goat cheese, crumbled
- 1/4 avocado or grape-seed or canola oil plus more if needed
- I small cucumber, sliced or chopped
- 1/2 pint of cherry tomatoes, halved
- 4 radishes, sliced into coins
- 1/2 can of garbanzo beans, drained and rinsed
- 2 – 3 handfuls of arugula or mixed greens
- 1 tablespoon of Dijon mustard
- 2 tablespoons of wine vinegar or lemon juice
- 1/4 cup of flavorful olive oil
- kosher salt to taste
- optional: chopped fresh parsley, crumbled fresh goat cheese
- Make the cauliflower cutlets: If using frozen – microwave the cauliflower on high for 3 minutes until partially steamed. If using fresh from a head – chop about 10 oz into chunks (about 1/3 of a large head) and process in your food processor until the texture of rice, steam in the microwave about 3 to 4 minutes on high. If using fresh already riced – Steam in the microwave for 3 – 4 minutes. In all cases, cool before using.
- Line a tray with a cooling rack or paper towels, set aside.
- In a large bowl, whisk the eggs until frothy. Whisk in the grated onion, garlic, rice or chickpea flour, salt, spices and goat cheese if using. Stir in the riced cauliflower.
- Heat a large nonstick skillet over medium high heat with 1/4 cup of oil. Add a large spoonful of the batter, spreading into an oval.
- Flatten into an even thickness and cook until the bottom is golden brown and small bubbles appear on the top. Gently flip and fry until the other side is golden brown.
- Remove to the tray to cool slightly.
- Repeat as needed until they all are cooked, adding more oil if needed.
- In a large salad bowl combine the dressing ingredients. Add the tomatoes, cucumber, garbanzo beans and radishes tossing to coat them with the dressing. Add the arugula and toss again.
- Serve the fritters warm, with the salad and optional goat cheese on top.
I am taking this dish to Fiesta Friday #383, hosted by Angie and cohosted this week by myself. Please come on by to read blogging posts about cooking, gardening and crafts.