Parmesan Cauliflower Fritters (Low Carb & Gluten-Free)
May 14, 2014
There's a long line at the grocery check-out counter. Do you sneak a peek at the contents of other people’s carts? Or do you peruse the gossip magazines?
I confess: I definitely peek at other people’s carts.
I try not to be obvious, but I am always curious what other people buy.
It's an entertaining game. I try to guess if they are buying for a family or if they are a single person or a gourmet eater or a convenience food junkie.
Like 10 cases of pop and 20 bags of chips, yeah, maybe they were on sale but still. Or an entire cart filled with lean cuisine, nothing else...weird.
And I try not to judge (even if I do it), because, sadly, healthy food is expensive and I think people are creatures of habit for the most part. They are comfortable buying the same things, making the same 8 recipes in rotation.
Sometimes it gets pretty damn funny. Like this one time I was in line behind someone who had a monster size case of toilet paper, gallons of water and several family size bags of prunes. That's all. Pretty obvious what his plan was. Poor guy.
The only thing that bothers me a bit is when families with kids are buying tons of sugar and junk, but, again, who am I to judge?
Anyway, if I see actual ingredients, like fresh produce or organic meat I’ll give that person a little gold star (mentally of course!)
Then I look in mine to see what people might be thinking about me too.
I couldn't even tell you how often people comment on my cart items — usually when my cart is loaded with veggies ("Look at all the different kinds of vegetables you have!" huh?) or baking supplies ("Almond meal! what are you making?")
If you’re a serious cart-peeker, I suggest you grab a copy of Hungry Planet. It’s such a cool book.
Beautiful photos of families from around the world pictured with a week’s worth of groceries. It’s so interesting to see how people eat.
As for my cart, let’s say that it borderlines boredom.
A ton of green stuff, sweet potatoes, avocados, tomatoes, blueberries, bananas, apples, organic yogurt, eggs, etc. Boring.
There’s one thing you’ll always find. Cauliflower. Like I’m obsessed and it’s no secret.
People needs to have milk in their fridge, I need cauliflower.
If I want to make cauli crust something, I need cauliflower. Period.
But sometimes I don’t make cauliflower crust...I know, crazy! And end up venturing into new things.
Yesterday I tried my hands at these Parmesan cauliflower fritters.
And you know what? They’re awesome.
Similar to the taste of a potato pancake and makes a fabulous side dish – your kids will love them (as long as you don’t tell them they’re made with cauliflower!)
Gluten-free, grain-free, Paleo friendly and low carb. Like, for real.
Print this recipe!
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
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.
One fritter yields about 36 calories, 2 grams of fat, 3 grams of carbs and 3 grams of protein.