Serve there crispy patties as a great vegetarian side dish or as an entrée.

1 large head cauliflower, cut into small florets 

2 whole eggs, beaten

1/2 cup whole-wheat flour

1/4 cup minced green onions

2 garlic cloves, minced

1/4 tsp. dried Italian seasoning

Salt and pepper to taste

1/4 cup plain nonfat Greek yogurt

1 Tbsp. minced parsley 

2 tsp. olive oil, divided 

Steam cauliflower florets until tender, about 10 minutes. Transfer to a cutting board and chop into pea-sized pieces. Combine cauliflower, eggs, flour, green onions, garlic, Italian seasoning, and salt and pepper in a medium bowl and mix well. In a small bowl, combine yogurt and parsley and set aside.

Heat 1 teaspoon oil in a large nonstick pan. Scoop 1/4 cup batter into pan for each patty and flatten slightly. Cook about 5 minutes then flip and cook an additional 3 minutes or until golden brown and cook evenly. Repeat process until all batter and remaining oil is used. Serve warm with yogurt parsley sauce. You may also add other spices and ingredients to yogurt. You may add a asian flair by adding sweet chilli sauce or shoyu. Or even a garlic Dijon mustard sauce. The variations are endless. Be creative. Keep Cooking. Keep Learning.

The Recipe Trader.

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