In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
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.
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.
Plate, serve:
Serve fritters alongside salad. Top fritters with yogurt and garnish with sprinkle of sumac.