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, plain

  ½ cup or 54g

• 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. Heat the oven to 400°F. Spread the chopped cauliflower on a lined baking sheet, drizzle with 2 tbsp olive oil, and season with 1 tsp salt. Roast until tender and lightly browned, about 20 minutes, turning once. Reduce the oven to 200°F to keep patties warm later.
2. Pulse the roasted cauliflower in a food processor just until coarsely ground; do not puree.
3. In a large bowl, combine the cauliflower, bread crumbs, eggs, flour, garlic, yogurt, curry powder, cumin, cinnamon, and the remaining 1/4 tsp salt. Mix until evenly moistened. Cover and refrigerate for 3 hours to firm up.
4. With damp hands, form the mixture into 8 patties about 3 inches wide and 3/4 inch thick.
5. Heat 3 tbsp olive oil in a skillet over medium-high. Fry the patties until golden and crisp, 2–3 minutes per side. Drain on paper towels and hold warm in the 200°F oven.
6. Serve warm, topped with cilantro sprigs.