Cauliflower mixed with American cheese, scallions, garlic and self rising flour; then fried until golden brown make a tasty side dish.
My youngest daughter does NOT like cauliflower at all. No matter how I prepare it. I can’t say I blame her as I didn’t even like it myself until several years ago, and now I love it. My favorite way to eat it is roasted with some fresh garlic (go figure!). So one night I decided that I would puree some frozen cauliflower I had and make fritters out of them. I normally buy fresh cauliflower as it does taste better, but I also like to keep some frozen vegetables on hand in case I have last minute guests (saves me a trip to the store).
I thought these would also be easier to use than steaming fresh cauliflower too (and boy were they…5 minutes in the microwave and done!). At first, I set out to make them a little healthier so I tried baking them, but the inside never seem to set right and they were doughy. So I resorted to frying them, and they were a hit. She must have eaten 4 of them herself!
Later, I was pleasantly surprised that they were only 78 calories a piece too; however, I don’t know this until after I make something and it’s usually consumed by that point. I just used some 2% American sliced cheese I had, but feel free to add whatever you have. Maybe some sharp cheddar or Asiago might be nice or if you like things a little on the spicy side, some PepperJack. In any event, these were delicious. Besides, everything tastes better with cheese!
Cauliflower & Cheese Fritters
Ingredients
- 16 oz. Frozen Cauliflower Florets
- 3 oz. American Cheese
- 1/4 c. Scallions, chopped
- 2 Cloves Garlic, minced
- 1 c. Self Rising Flour
- Salt and Pepper to taste
- Canola Oil for frying
Instructions
- Defrost cauliflower, drain excess water and place in a food processor or blender.
- Add the cheese, scallions, and garlic and pulse until the mixture is smooth. Place mixture in a bowl then stir in the flour, salt and pepper.
- Heat about 1/2"-1" of oil in large, non-stick saute pan then carefully drop a kitchen tablespoon size amount of batter into the oil, pushing down on it to flatten it. Allow to brown on both sides, approximately 2-3 minutes per side, then drain on paper towels to remove excess oil.
How is matching cauliflower with cheese really it is very differ me too going to try it at home thanks many to share 🙂
Glad your daughter finally ate her cauliflower.
Thanks for stopping by 🙂
Fist… I love anything cauliflower so these caught my eye… 2nd… I have a big bag of self rising flour from KAF that I need to use and review. I have been testing recipes with it alllll week. These are next!!
Oh, these must be delicious! I’ve made something very similar only last week, and I can’t wait to make cauliflower with cheese again. Great combo! And your photo looks so appetizing 🙂