Lately, I have seen cauliflower recipes popping up all over the place. That speaks volumes not only to its popularity, but also its choice as an alternative to the starchy potato. I decided to give the cauliflower tots recipe a try and share with my family.
I followed a recipe I found on Pinterest, and they came out as expected: little nuggets of deliciousness as a snack or side. It got me thinking about how to mix it up, make it my own, and add a little heat. After tweaking the quantities, I created these yummy gluten free cauliflower fritters.
I gathered all the ingredients and prepped my workspace. You will need a food processor or box grater, a medium sized mixing bowl, and mixing spoon or spatula.
Gluten Free Baked Cauliflower Fritters
Makes approximately 18 fritters
Prep Time: 15 minutes
Cook Time: Approximately 10 minutes
Level of Difficulty: Easy
- 3 cups cauliflower
- 1 large egg
- 1 cup pepper jack cheese, shredded
- 1/4 cup gluten free panko breadcrumbs
- 1 large poblano or pasilla pepper
- salt & pepper to taste
- grapeseed oil and salt for baking sheet
- In your food processor, add pieces of your cauliflower and shred until it’s the consistency of rice grains or smaller. Pour into your mixing bowl and set aside.
- Take an 8 ounce block of pepper jack cheese and cut into cubes. Add it to your processor. Remove the stem from your poblano or pasilla pepper and cut into 4 pieces. I leave the seeds in, but if you want to reduce the heat, you can remove them. Add it to the processor and pulse until the cheese and peppers are blended well. Pour into your mixing bowl.
- Add the gluten free panko breadcrumbs and toss to blend. Add your salt & pepper at this point so that you can season to taste before adding the egg.
- Once the egg is added, mix with a spoon or spatula until it’s blended. Divide your bowl into 4 sections and form meatball-sized balls.
- Take a cookie sheet and add grapeseed oil and sea salt as a base. Add the pre-formed pieces of your mixture one at a time to the sheet and flatten with your palm to make a cookie sized fritter.
- Bake at 350 degrees for 8-10 minutes or until the edges are crispy and golden brown.
- Let cool and transfer to a cooling rack or plate.
Note: I prefer using grapeseed oil in most if not all of my cooking, as it has a high smoke point and won’t burn the cheese edges of the fritters. It also increases your HDL (good cholesterol) and reduces your LDL (bad cholesterol) because it has a high polyunsaturated fat content.