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Cauliflower fritters

Cauliflower: either you love it or hate it. Yet, if you don’t like it, I have a way for you to eat, which I am sure you will love: I am talking about fritters!

I remember when I was a kid I couldn’t stand cauliflower taste or smell, though when cooked this way, each fritter was like eating cherries, I just couldn’t stop.

The recipe below it's packed with flavours because of the spices I used (though it’s forgiving and you can use or omit any of them) and it’s totally gluten-free!


150g pulses flour (I used gram and red lentil flour)

300ml water

½ big cauliflower (or 1 small)

½ tsp salt

½ tbsp tomato puree

2 tbsp nutritional yeast

1 tsp oregano

Black pepper

Garlic powder

Hot paprika

Sweet paprika


Ground cumin

Vegetable oil for frying


Mix all the ingredients together, with exception of the cauliflower. Place the batter in the fridge for at least 1 hour.

After the batter has rested, chop the cauliflower florets into small pieces and steam them for 5 minutes. Add them to the batter and stir well.

Pour one to two tbsp of the mixture to a frying pan with hot oil and shallow fry for about 2 minutes on each side or until fritters have turned golden-brown.

Drain any excess oil, sprinkle with salt and enjoy!

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