In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cauliflower fritters with lemon yogurt and tangy mixed green salad

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 437 Calories/Serving

5–20 Minutes

Rich cauliflower fritters made with aleppo chile, parmesan cheese and scallions are cooled down by a lemony yogurt topped with sumac and a fresh radish and sweet kumquat salad on the side.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

12 ounces golden cauliflower
4 scallions
4 radishes
4 to 6 kumquats
1 lemon
1 teaspoon aleppo chile flakes
¼ cup parmesan cheese
½ cup coconut flour
1 egg
3 cups mixed greens (3 ounces)
¼ cup Greek yogurt (2 percent)
½ teaspoon sumac

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Steam cauliflower, prep veggies:

Place cauliflower in saucepan with 1 cup water. Place over the stovetop on medium-high heat, cover and cook until cauliflower is very tender and easily pierced with a knife, about 15 minutes. Remove from heat, drain out water and mash cauliflower with a fork.
While cauliflower cooks:
* Thinly slice scallions from white root to green tip.
* Rinse and slice radishes and kumquats into thin rounds.
* Zest half of lemon. Squeeze lemon juice into a separate bowl.

Make patties:

In a large bowl, mix cauliflower with scallions, chile flakes, parmesan, flour, egg and 1 teaspoon salt. Stir until well combined. From into 6 even patties.

Fry fritters:

Heat skillet over stovetop on medium-high heat with 2 tablespoons oil. Once hot, add cauliflower fritters and cook until brown and crispy on both sides, about 5 minutes each side. Set aside.

Make salad, lemon yogurt:

Toss mixed greens with radishes, kumquats, lemon juice, 2 tablespoons olive oil and a pinch of salt, to taste. In a separate bowl, mix lemon zest into yogurt.

Plate, serve:

Serve fritters alongside salad. Top fritters with yogurt and garnish with sprinkle of sumac.

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