- 4 cups steamed cauliflower (roughly chopped)
- 2 cloves garlic, crushed
- 1 cup whole wheat flour (Substitute 1 cup of almond flour)
- 2 eggs
- 1/2 cup Pecorino Romano
- 1/4 cup parsley, finely chopped
- 1/4 cup hot water
- salt and pepper
- 1/4 cup olive oil
In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more oil to the pan, and repeat with the remaining batter.