Parmesan Cauliflower Fritters (Low Carb & Gluten-Free)

Parmesan Cauliflower Fritters (Low Carb & Gluten-Free)

Ingredients

Makes about 12 fritters

1 small head cauliflower, cut into small florets

1 large free-range organic egg

2 scallions, very thinly sliced (white and green parts)

2 tablespoons fresh chopped parsley

4 tablespoons grated Parmesan cheese

½ teaspoon baking powder

¼ cup almond flour (I used Bob’s Red Mill)

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

2 tablespoons olive oil

Directions

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (watch out though, the cauliflower is thermonuclear hot!)

Transfer the cauliflower rice to a mixing bowl, add egg, scallions, parsley, salt and pepper and mix well.

In a separate dish stir together almond flour, baking powder and Parmesan, then add to the cauliflower and stir until combined.

Heat two tablespoons of olive oil in a large heavy frying pan over medium-high heat until shimmering.

Drop spoonfuls of cauliflower mixture onto the skillet (only a few at a time), press them flat with the help of a spatula and cook until golden brown, about 3 minutes on each side.

Drain briefly on paper towels to soak up any excess grease, and immediately transfer to an oven proof dish and then into the hot oven until ready to eat.

Top with a dollop of Greek yogurt or sour cream and sprinkle with finely chopped scallions.