After a weekend of indulging in food with my family, including peanut M & Ms, cake, cookies, chips, more cookies, cinnamon rolls and more, I was looking forward to a much lighter and healthier meal Sunday night. I cooked these cauliflower fritters based on a recipe in the May 2008 Vegetarian Times. We enjoyed these fritters with a big and simple salad.
1/2 cup quinoa
8 oz. cauliflower
1/4 cup grated parmesan cheese
Parsley (I used dried, about 1 T.)
2 T. breadcrumbs
Salt and Pepper
Tomato sauce to top
In a saucepan over high heat, add quinoa and toast for a few minutes, stirring constantly. The quinoa will start to pop as it browns. After 3 minutes, add 1 cup water and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes or until quinoa is done and water absorbed.
Prep cauliflower and steam until nice and soft. Chop up into small pieces and mix in a bowl with parmesan, eggs, parsley, breadcrumbs and salt/pepper. Once quinoa is finished, add and mix into the bowl.
Spray a cookie sheet with oil and preheat oven to 450 degrees. Shape mixture into 3 inch patties and place onto sheet. Bake for 20 minutes or until fritters are golden brown. Serve with sauce on top.
Notes: These were tasty, pretty easy and filling. I have leftover cauliflower too, which will be enjoyed over lunch.
Servings: 15 patties