These cauliflower fritters make a fantastic lunch or side dish. Crushed cauliflower, parmesan and fresh herbs are mixed together and fried in a little oil until golden brown. Perfect served topped with some homemade tzatziki.
If you're looking for a lighter lunch that's satisfying and flavourful, this is the one for you.
Cauliflower is given a serious upgrade with the addition of parmesan (you can replace with vegetarian-Italian-style hard cheese for a vegetarian version), herbs and seasoning.
Yes you can bake them if you like, but honestly, they're 10 times better when they're fried in a pan with a little oil until golden brown.
📋 What do we need?
- Parmesan - replace with vegetarian-Italian-style hard cheese for a vegetarian version
- Flour - use plain (all-purpose) or whole wheat flour
- Cauliflower - you need the florets of a small-to-medium cauliflower - about 350g or 12.3oz). I would recommend using fresh, rather than frozen cauliflower, as frozen contains more liquid, which will make the fritters a little mushy.
🔪 How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Boil up the cauliflower until tender, then drain.
- Mash the cauliflower lightly with a potato masher.
- Add in parmesan, egg, herbs (I use parsley and chives), lemon zest, garlic, egg and flour.
- Stir together until combined.
- Form the mixture into patties.
- Fry in a little oil until golden brown on both sides.
👩🍳PRO TIP You can form the patties, then cover and refrigerate for up to a day if you want to prep ahead.
These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little tzatziki.
If you’ve never made tzatziki before, try my homemade Tzatziki, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version.
📺 Watch how to make it
More Cauliflower Recipes
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- 1 small cauliflower - chopped into small florets (about 350g or 12.3 oz)
- ½ tsp salt
- ½ tsp pepper
- zest of 1 lemon
- Small bunch fresh parsley - chopped
- Small bunch chives - chopped
- 60 g (½ cup) plain (all purpose) flour
- 1 clove garlic - peeled and minced
- 50 g (½ cup) grated parmesan cheese - (use Italian-style vegetarian hard cheese for a vegetarian version)
- 1 medium egg
- 3 tbsp olive oil
- A few sprigs of fresh dill
- Steam or boil the cauliflower florets for 6 minutes, then drain.
- Place in a bowl and crush lightly with a potato masher. It doesn't need to be smooth, just crushed enough to look like small gravel-sized lumps.
- Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together with a spoon to combine.
- Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat.
- Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Place the fritters on a serving plate. I like to top them with tzatziki and a sprig of fresh dill. Serve with extra tzatziki.
Take them out of the refrgierator about 30-60 minutes before you want to cook them, to take the chill off, then fry them in oil as per the instructions. Can I use frozen cauliflower instead? Fresh cauliflower is best, as frozen cauliflower is wetter and is more likely to make the fritters a little mushy.
If you do want to use frozen cauliflower, steam or boil as per the instructions on the pan, then drain in a colander and also squeeze any excess moisture out by mashing the cauliflower whilst it's still in the colander (then transfer to a bowl to add the rest of the ingredients. Nutritional Information is per fritter (based on 10 fritters) WITHOUT the serving suggestion of tzatziki.
This post was first published September 2016. Updated July 2021 with video, tips and some housekeeping
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