Heat Level: Mild
Category: Appetizers & Beverages, Veggies & Sides
INGREDIENTS:
- 1 large head cauliflower, cut into florets or four cups frozen cauliflower
- 1/2 cup whole wheat or all-purpose flour (almond flour works as well)
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 3 cloves garlic, minced
- 3 Tablespoons minced scallions, plus more for garnishing
- 2 tbsp. Rustlin' Rob's Bacon Aioli
- Olive oil or Vegetable oil to fry
- Rustlin' Rob's Bacon Aioli for garnish
DIRECTIONS:
- Bring a large pot of salted water to a boil Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer cauliflower to a cutting board. Using a sharp knife, cut it into small pieces (the size of peas or smaller) Frozen chopped cauliflower will also work, simply microwave until warm 4-6 minutes.
- Measure out 4 cups of the chopped cauliflower. Combine the cauliflower, bacon aioli, flour, eggs, milk, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
- Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. (The fritters can also be fried in 1 Inch of vegetable oil.)
- Scoop out 2 - 3 tablespoon mounds of cauliflower mixture into the pan, flattening the mounds slightly with a spatula, spacing at least 1 inch apart. Cook fritters for 2 - 3 minutes, flip once and cook an additional 1 - 2 minutes until golden brown and cooked through.
- Transfer cooked fritters to paper towel-lined plate. Serve warm, topped with Bacon Aioli and a sprinkle of scallions. Enjoy!
