Ingredients

The following ingredients have 4 Servings
  • 1 small cauliflower (450g/1 pound)
  • 2 tbsp scallions / spring onion (chopped)
  • 2 eggs
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 cup / 50g mature cheddar (grated)
  • 3 tbsp coconut flour
  • 1/4 tsp baking powder
  • pinch of salt

Instruction

  • Preheat the oven to 200 Celsius / 400 Fahrenheit. 
  • If you have a food processor, break the cauliflower into florets and process until it resembles rice. You might need 2-3 rounds for this. Alternatively, use a box grater.
  • Microwave the cauliflower for 2 minutes. Spread onto a clean tea towel, let it cool down a bit. Then pull the tea towel together and form a cauliflower ball (see image in text). Squeeze as much moisture as possible out of the cauliflower. You should end up with AT LEAST 1/2 cup of liquid. I ended up with 200 ml - over 3/4 cup!  
  • Place the riced cauliflower back into the bowl, add the rest of the ingredients and mix.   
  • Form dough balls with your hands and place on a flat or an upturned regular baking tray which you have lined with parchment paper. This way, no moisture gets trapped on the sides and the cauliflower fritters get crispier.
  • Bake for 18-20 minutes until the underside and the edges are lightly browned.