Serve these Cauliflower Fritters with chutney or salsa for an easy meatless meal. Sour cream is also a nice addition.
1 cauliflower (about 2 lb.), washed and broken into florets (about 1 1/2 in. each)
1 tablespoon plus 1/2 teaspoon salt
3 large eggs, beaten to blend
2 cloves garlic, minced
1/2 teaspoon hot sauce, such as Tabasco
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon pepper
About 2 teaspoons olive oil
1 tablespoon chopped parsley (optional)
Sour cream, salsa, or chutney (optional)
How to Make It
Preheat oven to 200°. Pour about 4 quarts of water into a 6- to 8-quart pan; bring to a boil over high heat. Add cauliflower and 1 tablespoon salt; cover, reduce heat, and simmer until cauliflower is soft enough to mash, 10 to 12 minutes. Drain.
Put cauliflower in a large bowl, and mash with a fork. Let cool until no longer steaming. Stir in eggs, garlic, and hot sauce, then mix in flour, baking powder, paprika, pepper, and remaining 1/2 teaspoon salt.
Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium-high heat. Working in batches, drop cauliflower mixture in heaping tablespoons into pan and cook, turning once, until fritters are golden brown on both sides, about 6 to 8 minutes per batch. Transfer to baking sheet and keep warm in oven while cooking the remaining fritters. Add more oil as needed between batches. Garnish with chopped parsley and sour cream, salsa, or chutney as desired.