Creamy Cauliflower Fritters
Serves: Yields 4 patties
  • 1 large head cauliflower, cut into small florets (about 750g | 1.5lb)
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, very thinly sliced
  • 1 clove garlic, minced
  • 2 large eggs, beaten
  • ¼ cup almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons ghee for pan-frying
  1. Steam the cauliflower florets over salted boiling water until really tender, about 8 to 10 minutes.
  2. Place the cooked cauliflower in a fine mesh sieve* and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. Even when you think the water is all gone, I can guarantee you there's more! Move your cauliflower around with a spoon and break it down to smaller pieces, then squeeze again. Repeat until no liquid comes out: you want that cauliflower to be DRY!
  3. Transfer the cauliflower into a bowl, along with the rest of the ingredients, except for ghee. Mix by hand until all the ingredients are well combined then form into 4 patties.
  4. Melt the ghee in a large skillet set over medium heat. When the pan is hot enough, delicately add the patties and cook undisturbed until a nice golden crust forms, about 3-4 minutes per side.
  5. Serve piping hot with a little dollop of ghee and chopped green onions.
*If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, wrap it up and squeeze the heck out of it.
Nutrition Information
Calories: NF based on 1 of 4 patties
Recipe by The Healthy Foodie at