Cauliflower Fritters with Herb-Sunflower Spread (2024)

Ingredients

Scale

Sunflower Spread

½ cup sunflower seeds

½ cup water

2 tablespoons minced fresh chives

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill

Olive oil

Lemon juice

Salt

Fritters

1 cup Bob’s Red Mill rolled oats

3 cups cauliflower florets (see note)

¼ cup crumbled feta

2 large eggs

½ teaspoon baking powder

1 tablespoon curry powder

Pinch of salt

Oil, for frying

For Serving

Microgreens

Extra Feta

Flakey Sea Salt

Chili Flakes

• An hour before making this, soak the sunflower seeds in enough warm water cover by an inch.
• When ready to start, pulse the rolled oats and cauliflower together until the cauliflower is in small pieces. Add the feta, baking powder, curry powder, and salt; pulsing again to combine. Finally, add the eggs and pulse a few more times until the mixture comes together.
• Heat a large skillet over medium-low heat. Add enough oil to cover the bottom of the pan. Slightly wet your hands, take about ¼ cup of the mixture, shape into a patty and place into the pan. Alternatively, scoop the mixture with a spoon, slide into the pan, and press down with the back of the spoon.
• Cook the patties until the side is deeply golden. Carefully flip and repeat. If you try and flip too early, the patties will fall apart. Repeat with remaining mixture.
• While the fritters are cooking, drain the water from the sunflower seeds and place in a blender with ½ cup of fresh water, herbs, olive oil, lemon juice, and salt. Puree until smooth, adding a splash more water as needed to thin enough to blend.
• Serve the fritters with a spread of sunflower cream and top with the microgreens.

Notes

When I say three cups, it’s a mounded three cups which worked out to be about ½ head of medium cauliflower.