Cauliflower Fritters

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

12 g
433 mg
39 G
14 g
6 g
0 MG

1⅓ lb fresh cauliflower
¾ cup all-purpose flour
⅓ cup tapioca starch
1½ Tbsp cane sugar
1½ tsp minced garlic cloves
¾ tsp sea salt
¼ tsp freshly ground black pepper
⅓ cup evaporated skim milk
⅓ cup lite coconut milk
¼ cup toasted coconut flakes
3 Tbsp sliced almonds
1½ tsp canola oil
4 tsp sliced, toasted almonds

  1. Preheat oven to 350F.  Lightly coat a baking sheet with canola oil spray.
  2. Cut cauliflower into very small florets and steam for 5 to 8 minutes until soft. Cool.
  3. In a large bowl, mix together flour, tapioca starch, sugar, garlic, salt, pepper, evaporated skim milk, coconut milk, coconut flakes and sliced almonds. Add cauliflower florets and gently toss in mixture.
  4. Heat a large nonstick sauté pan and spray with canola oil. Using ¼ cup measure, scoop cauliflower mixture onto pan and flatten with a spatula. Sauté fritters until golden brown on each side. Place fritters onto baking sheet and cook in oven for 8 to 10 minutes, until very crisp and there is no moisture in the middle of the cake.
  5. Serve 3 cauliflower fritters topped with 1 teaspoon of toasted almonds.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.