Cauliflower Fritters

Cauliflower Fritters

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  • Each serving
  • 110cal
  • 5g fat (1g sat)
  • 30mg chol
  • 200mg sodium
  • 14g carb
  • 3g fiber
  • 6g sugars
  • 4g protein


  • 3/4 cup plain yogurt
  • 1 teaspoon cumin, divided
  • Salt and pepper, to taste
  • 1 head (about 1 pound) cauliflower, cut into florets
  • 1/2 cup all-purpose flour
  • 2 tablespoons chopped fresh mint, plus additional for serving
  • 1 teaspoon lemon zest
  • 1 teaspoon coriander
  • 1 egg, beaten
  • Oil, for frying
  • 1 cup pomegranate arils


Combine yogurt, 1/2 teaspoon cumin, salt and pepper in a small bowl; set aside.

Cook cauliflower in salted simmering water until al dente, about 5 minutes. Drain well. Mash or chop cauliflower into small pieces.

In a small bowl, whisk together flour, mint, lemon zest, coriander, remaining 1/2 teaspoon cumin, salt and pepper. Toss flour mixture with cauliflower; stir in egg.

Heat oil in a large skillet over medium-high heat. Add about 1/4 cup cauliflower batter to the pan and flatten slightly. Cook until golden and crisp, 3 to 5 minutes; flip fritters and repeat until golden and crisp. Drain on paper towels. Repeat with remaining batter.

Serve fritters warm, dolloped with yogurt spread and sprinkled with pomegranate arils and mint.

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