Photo: Jason Wallis; Styling: Cindy Barr 
Serves 4 (serving size: 2 fritters and 1 tablespoon sauce)

Light, golden-brown Crisp Cauliflower Fritters are a delicious vegetarian dinner alternative—and they're ready in just 20 minutes.

How to Make It

Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.

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Ratings & Reviews

daneanp's Review

January 11, 2015
DH and I thought these were excellent. DD did not. I boiled fresh cauliflower for 10-12 minutes, drained and mashed. I did add a couple of tablespoons of breadcrumbs to help them stick together and it worked well.

sukeedog's Review

October 04, 2014
Wow, so much tastier than we expected! The fritters browned up nicely on my griddle (I took other reviewers' advice and just spooned the batter onto the pan instead of trying to form patties). The sauce is excellent. We'll definitely be adding these to our Meatless Monday rotation - very filling with a Caesar salad on the side.

AnnSowd's Review

June 24, 2014
Recipe came out great. I made them as a side dish rather than main meal and skipped the topping. As a suggestion, instead of forming them into patties as stated in the recipe, try just spooning mixture into fry pan, flattening them with the back of the spoon, and rounding the edges. They will turn out perfectly without adding breadcrumbs!


April 18, 2016
These were good but I suggest you drain and dry your cooked cauliflower, potatoes, etc. before mixing to have a thicker batter, making it easier to cook.  Also, I used fresh cauliflower, potatoes and onions.  Will definitely make these again.

Great flavor

April 14, 2016
I've made these several times. The recipe is easy, delicious and satisfying. Leave the fritters on the skillet long enough to brown, before turning them, to avoid a fall apart mess. If one should break, it's easy to patch it back together. The sauce is a wonderful flavor balance.

Can't wait to make again!

September 26, 2015
We loved these fritters and the dipping sauce so much we filled up on them before eating our chicken!  They were fun to make, too.

Jen's twist

March 29, 2015
This recipe is quite tasty but a bit time consuming to prepare and make, and I will likely not make again for this reason alone. I used sweet potato instead of hash brown fries cause I had it at home. I sliced and roasted the sweet potato with a little olive oil, chilled it in the fridge, then chopped it up to add to mixture. I also used fresh cauliflower and boiled it instead of steaming in bag. The patties don't stay together well and are difficult to manage in the pan. If the mixture is chilled for an hour before making patties, I think it would help in keeping them together better.

mom2fussbudgets's Review

August 10, 2014
I made these tonight, and I thought they were delicious! I used fresh cauliflower and a cubed potato instead of the steam-in-bag cauliflower and hash browns. I then steamed them together in the microwave. You simply cannot form patties with this wet mixture, so I dropped it by spoonfuls into the skillet, and didn't touch them until they were ready to flip over. Perfect! I will definitely make these again.

rubyreddawgy's Review

August 08, 2014
it says under the yellow stars. two are in a serving and makes 4 servings.

Solariae's Review

August 07, 2014
It says 212 calories per serving, but how many servings are in the recipe? If anyone knows please post... thanks.