Recipe: Easy cauliflower fritters

Last updated 12:51 01/07/2014
Steve Brown

SNACK ON THESE: Tasty and easy - these cauliflower fritters are perfect for a light Sunday lunch.

Related Links

Recipe: Gluten free corn fritters Recipe: Apple fritters with spiced custard

Relevant offers


Recipe: Banana and almond butter cookies Recipe: Pumpkin soup with coconut, lemongrass and chilli Five of the best pie recipes you can make at home Italian sausage bucatini with porcini, hazelnuts and tarragon Do it better than your local: how to cook the perfect hot chip Cocktail recipe: Brandy Snap Milk Punch The best type of ice-cream cake: Sicillian cassata Recipe: Pasta alla scoglio with rosemary Recipe: Grilled sardines with winter caponata Miltons Canteen's taking ownership of the 'Tron

Fritters are always a favourite and these prove just how delicious the humble cauliflower can be.




Main ingredient Cauliflower
Type of dish Canapes
Course Finger food
Cooking time 30 min - 1 hour
Serves/makes 16 fritters
Special options Kid-friendly



1 large cauliflower (1.4kg), cut into florets
1⁄4 cup pine nuts
1⁄3 cup olive oil
1 onion, finely chopped
1⁄2 cup flour
11⁄2 cups fresh white breadcrumbs
1 cup finely grated parmesan
1⁄2 cup semi-dried or sundried tomatoes, coarsely chopped
1⁄2 cup coarsely chopped basil leaves
1 egg, lightly beaten
250g cherry tomatoes, halved
2 garlic cloves, thinly sliced
4 handfuls baby spinach leaves
shaved parmesan and basil leaves to serve

1. Simmer the cauliflower in a pan of boiling salted water for 10 minutes or until tender. Drain and mash coarsely. Reserve.

2. Meanwhile, toast the pine nuts in a frying pan over medium heat until golden then remove to a board and chop. Heat 1 tablespoon of the oil in the frying pan. Add the onion and cook for 5-7 minutes or until soft. Add the onion, pine nuts, flour, breadcrumbs, parmesan, sun-dried tomatoes, basil and egg to the cauliflower.

3. Stir until well combined then taste and season with salt and freshly ground black pepper. Shape 1⁄4 cupfuls of the mixture into fritters and put on a large plate.

4. Heat 2 more tablespoons of oil in the frying pan. Cook the fritters, in batches, for 3 minutes each side or until golden and heated through. Remove to a plate and cover to keep warm.

5. Heat the remaining oil in the pan. Add the tomatoes and garlic and cook, stirring, for 3 minutes or until the tomatoes have softened. Add the spinach and 1 tablespoon water. Cover and cook for 2 minutes or until the spinach has just wilted.

6. Put the fritters on 4 serving plates and sprinkle with parmesan and basil then serve with the tomato mix.

Ad Feedback

- Cuisine

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content