Cauliflower fritters with lemon yogurt and tangy mixed green salad

Cauliflower fritters with lemon yogurt and tangy mixed green salad

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 437 Calories/Serving

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 serves 4)
  • 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


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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