Air Force Hercules lands safely at Whenuapai ... Read more

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


Recipes: Overnight wholegrain oats with date and fig puree Recipe: Jordan Rondel's tiered orange blossom and lime cake Recipe: Sam Mannering's rotolo with pumpkin, hazelnuts, soft cheese and sage butter Comfort food: Foodies share their favourite winter recipes Go green with this smoothie bowl recipe Recipe: Nadia Lim's Tarragon Chicken with Lemon, Spinach and Leek Bulgur Recipe: Beetroot, raspberry & cream cheese brownie Recipe: Mi Chela Helada cocktail from Hawthorn Lounge Kaivolution turns 100 tonnes of surplus edibles into tasty food in 18 months Recipe: Lemon, poppy and thyme gluten-free cake with ricotta

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