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Cauliflower fritters with lemon yogurt and tangy mixed green salad

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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

1

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.

2

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.

3

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.

4

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.

5

Plate, serve:

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

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