• large cauliflower, cut into florets 1/2
  • All-purpose flour 4 tbsp
  • Water 3 to 4 tbsp
  • Baking powder 1 tsp • 156 kcal
  • grated nutmeg 1/2 tsp
  • vegan cheese 4 tbsp
  • dried red chili powder 1/2 tsp
  • Black pepper and salt
  • vegetable oil for deep-frying 2,5 cups
Calories refers to 100 gr of product

Serve these delicious cauliflower fritters for any occasion – as an appetizer or side dish, a snack, or finger food for your next get-together. This recipe is vegan-friendly, but you can make a non-vegan version using eggs and regular cheese like cheddar or Gruyère. It's a simple recipe that tastes fantastic and offers a tasty way to eat a healthy vegetable. Light, crispy yet tender, and perfectly seasoned, cauliflower fritters are always a winner, especially if served with yogurt or sour cream.

How to Store Cauliflower Fritters

If you have leftovers, you can stash your cooked cauliflower fritters in the fridge for 3 to 5 days or in the freezer for one month. Keep them in airtight containers, separating them into single layers between sheets of parchment paper.

What Sauces can be Served with Cauliflower Fritters

Hot sauces are always great with cauliflower fritters, but barbecue sauce, Greek yogurt dip, ranch dressing, or a simple aioli are all amazing, too.

Tips for Making Cauliflower Fritters

– Avoid boiling your cauliflower for too long lest it gets soggy. Aim for slightly undercooked.

– Be sure to use cold water when rinsing the cauliflower. This stops it from cooking further.

If you're not vegan, you can use 2 eggs instead of water to form the batter.

How to Make Cauliflower Fritters

Boil the cauliflower for 5 to 7 minutes, until tender.

Drain, then rinse under cold water. Chop the cauliflower, and set it to the side.

In a medium-sized bowl, combine flour, baking powder, vegan cheese, nutmeg, and chili powder.

Stir in water to form a batter.

Dip the cauliflower into the batter, coating entirely.

Heat the oil in a Dutch oven. Spoon the fritters into the oil and cook until golden brown. Drain on a paper towel and season with salt and pepper.