Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower ((or 5 cups riced cauliflower, see notes))
  • 2 eggs
  • 3/4 cup flour ((plus 1/4 cup extra, if necessary))
  • 2 tablespoons mixed fresh herbs, such as dill (, finely minced)
  • 3/4 teaspoons Salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 3-4 tablespoons olive oil (, for cooking)
  • 1/2 cup mayonnaise ((or use sour cream or plain Greek yogurt instead))
  • 2 tablespoons lime juice ((from 1 lime))
  • 1 large garlic clove (, finely minced)
  • 1 teaspoon fresh dill (, finely minced)
  • 1/4 teaspoon salt ((or more to taste))
  • 1/8 teaspoon black pepper ((or more to taste))

Instruction

  • Make riced cauliflower by grating the cauliflower or pulsing it in a food processor several times. If using a food processor, you might need to do this in a few batches. You will need about 5 cups of riced cauliflower for this recipe. It is OK if you only have 4 cups or have a little more than 5 cups. 
  • Pre-cook the riced cauliflower: (This step is optional, but will give the cauliflower fritters a nicer texture and will help them stay together.) Place the cauliflower into a large microwaveable bowl and microwave for 5 minutes, just so the cauliflower softens a bit. It will reduce in volume to about 4 cups. Alternatively, you can steam the cauliflower in a steamer basket for 3-5 minutes.
  • While the riced cauliflower rice is cooking, prepare the Garlic Dill Aioli: combine all the aioli ingredients in a small bowl and mix well.  
  • In a large bowl, combine the pre-cooked riced cauliflower, 2 eggs, 3/4 cup flour, 3/4 teaspoons salt, 1/4 teaspoons black pepper, 1/4 teaspoons garlic powder, and 2-3 teaspoons chopped fresh herbs. Mix well. If the mixture seems too wet, add another 1/4 cup flour and mix well. It is OK if the mixture is wet 
  • In a large skillet, heat about 1 tablespoon of olive oil. Scoop 1/4 cup of the cauliflower fritter mixture into the skillet and press down to form a round fritter (this is easiest to do with an ice cream scoop with a squeeze-release mechanism). Add 5-6 fritters to the skillet (do not crowd them!) and cook for 3-5 minutes per side over medium/high heat. Flip each fritter, and cook on the other side for 3-5 minutes, or until golden brown. Remove from skillet and place on a plate lined with paper towels to drain the extra oil. Add more oil and repeat this step until all the cauliflower fritters are cooked.  
  • Serve warm with garlic dill aioli.