Curried Cauliflower Fritter

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 ¼ tsp or 8g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Nonfat greek yogurt

  Nonfat, plain

  1 tbsp or 15g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

Directions

1. Preheat the oven to 400°F. Place the chopped cauliflower on a lined baking sheet, drizzle with olive oil, and season with 1 teaspoon of salt. Roast for 20 minutes, turning once. Reduce the oven temperature to 200°F after removing the cauliflower.
2. Transfer the roasted cauliflower to a food processor and pulse until coarsely ground.
3. In a large bowl, combine the cauliflower with bread crumbs, eggs, flour, garlic, yogurt, spices, and the remaining salt. Mix thoroughly, cover, and refrigerate for 3 hours.
4. Form the cauliflower mixture into patties, about 3 inches in diameter and 3/4 inch thick.
5. Heat vegetable oil in a skillet over medium-high heat. Fry the patties for 2-3 minutes on each side until golden brown. Drain on paper towels and keep warm in the oven.