Cauliflower Fritters With Carrot Raita And Veggie Rice Food

EASY LOW-CARB CAULIFLOWER FRITTERS

Steps:

• Pulse the cauliflower florets in a food processor until riced.
• Transfer the cauliflower rice to a large mixing bowl and add the salt. Mix and set aside for 10 minutes.
• Add the almond flour, cheddar, parmesan, and eggs to the bowl and mix until well-combined.
• Add the avocado oil (or olive oil) to a frying pan, over low-medium heat.
• Using a ¼ cup measuring cup, scoop the cauliflower mixture from the bowl and form into balls. Place the cauliflower ball onto a spatula and gently press down to form a patty.
• Carefully slide the cauliflower patties from the spatula to the hot pan.
• Cook for 3-4 minutes per side until golden brown, being careful to not flip too early.
• Set cauliflower fritters on some paper towels to remove excess moisture.
• Enjoy warm with a dollop of sour cream and chopped scallions or chives.
• Store in refrigerator. To reheat, bake for 10 minutes at 350°F.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Steps:

• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
• Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
• Serve warm garnished with almonds and parsley.

CAULIFLOWER FRITTERS WITH CARROT RAITA AND VEGGIE RICE

Steps:

• For the veggie rice: Heat the oil in a small pot over medium-low heat until hot. Add the red onion, salt and pepper; cook, stirring often, until the onion just softens, about 3 minutes. Stir in the tomato paste and garlic and cook, stirring, until the tomato paste caramelizes and turns a deeper red color, about 3 minutes. Next, stir in the rinsed rice. Cook the rice, stirring, until the rice is no longer wet and is fully coated with the tomato paste, about 1 minute. (This step is important to ensure the rice turns an orange color in the end.) Add the vegetable medley and stir to combine. Add 2 cups water and raise the heat to medium high. Bring to a boil then reduce the heat to a simmer. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the lid and serve immediately.
• Meanwhile, make the pickled red onions: Toss the onions with the salt and pepper in a small bowl. Stir in the lemon juice and let sit at least 10 minutes. Season with more salt, if necessary. The onions can be stored in an airtight container in the refrigerator for up to 2 days.
• For the raita: Stir together all the ingredients in a medium bowl. Refrigerate in an airtight container until ready to serve, for up to 3 days.
• For the cauliflower fritters: Microwave the cauliflower on high in a microwave-safe bowl until tender enough to mash, about 6 minutes.
• Season the cauliflower with the coriander, 1 teaspoon salt and a few grinds pepper. Mash with the back of a fork until the cauliflower breaks down into pea-size pieces. Add the carrot and sprinkle with the flour; stir until evenly combined. Add the egg and mix together until just combined.
• Heat the oil in a 10-inch cast-iron skillet or high-sided sauté pan until you just start to see ripples in the oil. Line a baking sheet with paper towels.
• Add heaping tablespoonfuls of the fritter batter into the hot oil, working in batches to avoid overcrowding the skillet; you should have about 16 fritters total. Cook until golden brown and crispy, about 3 minutes per side. Remove to the prepared baking sheet and season with salt.
• Serve four fritters per plate with the rice, raita and pickled red onions.

CURRIED CAULIFLOWER FRITTERS

Steps:

• First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice.
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PERFECT CAULIFLOWER FRITTERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
• Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

CAULIFLOWER FRITTERS

Steps:

• Process cauliflower in a food processor finely minced; transfer to a large bowl.
• Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower.
• Heat enough olive oil to cover the bottom of a frying pan over medium heat.
• Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.

QUICK & TASTY RICE FRITTERS

Steps:

• Combine all the ingredients except for oil and mix well.
• In a pan, heat oil for shallow frying.
• When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter.
• Fry one side until golden and flip. If there are too many holes in the fritter, add more cornstarch to the batter.
• Drain fritters on paper towels to absorb excess oil.
• Serve with salsa, tzatziki or anything else that has a zesty fresh flavor!
• Enjoy!