Marina RazoTiropitas: Phyllo Cheese Triangles 14 hours ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 6 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 9 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 23 days ago
Trevor WestChicago Hot Dogs Recipe 26 days ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Cauliflower Fritters with Mint & Pea Spread

Blossom Lady
Dec 11, 2021 03:34 AM
Cauliflower Fritters with Mint & Pea Spread

This recipe makes me want to change out of my farm clothes, put on a dress, and head to a dinner party armed with a batch of these fritters. Unfortunately, that’s not going to happen anytime soon since our organic farm is in full swing for the season and our free time is rare.

What I love about these fritters is that they highlight some of the season’s best flavor combinations, plus they are gluten free! Mint and peas have always been a favorite of mine, and they pair perfectly with these crispy cauliflower fritters. If you can refrain from eating the entire spread with a spoon, you will likely have leftovers — they taste great on crusty bread, pasta, or even roasted potatoes. Go wild!

Food like this tastes best with good friends and your favorite beverage. Cheers.


For the spread:

2 cups peas, blanched if fresh or thawed if frozen

1/4 cup mint leaves, finely chopped

2 cloves garlic, minced

1/4 cup walnuts, chopped

1/4 cup Parmesan cheese, shredded

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon fine sea salt

1/3 cup extra-virgin olive oil, plus more to thin if necessary

For the fritters:

1 small head cauliflower, cut into florets (about 2 1/2 cups)

1/2 cup chickpea flour

1/4 cup grated Parmesan cheese

2 scallions, white and green parts, thinly sliced

1 large egg, lightly beaten

1/2 teaspoon salt

2 to 3 tablespoons grapeseed oil for frying

Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Add to bookmarks
Assign tags
No comments