{cauliflower fritters}

Another inspiration Pinterest find! This recipes was originally from Primal Journey with some small changes.

I was at first concerned I wouldn't like the cauliflower-rosemary combo. I don't use rosemary or eat foods with rosemary very often, so I'm not a good judge of foods that go well with rosemary other than maybe root and ground veggies like carrots and potatoes...oh, and there is the yummy bread from Macaroni grill, which I haven't had in ages...so I decided to make half of it with rosemary and half of it with garlic. Both were really good! And thanks to my green thumb neighbor and her community herb plants she has out front, getting fresh rosemary only took a couple of step from my front door.

Let me know if you try any other flavor combos.

Choose.STRONGER! ~ ♥ JenG
 
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{cauliflower fritters}

~ garlic or rosemary ~

1/2 head of cauliflower

3 eggs

4 oz of feta

1 Tbsp coconut flower

2 cloves of garlic OR

       1 Tbsp fresh rosemary

Salt & Pepper

Coconut oil

  

 

Wash and cut cauliflower into florets.  Steam cauliflower until tender. Drain and it let cool some so most of the moisture is out. Once ready, with a potato masher, mash up cauliflower or place in a food processor and finely chop. Set aside.

In a large bowl, whisk eggs. Crumble feta and add to eggs in addition to coconut flour, garlic OR rosemary, and salt & pepper to taste.  Mix until well combined. Add mashed cauliflower and stir well.

In a large skillet, heat some coconut oil over medium-low heat. Once oil is warm, add spoonfuls of cauliflower mixture into the pan. Let it cook well on one side before flipping, about 5 minutes. If not cooked long enough, they will fall apart when flipping. After flipping, cook on other side about an additional 3-5 minutes. Add oil as  needed between batches. This makes about a dozen fritters.

Note: If you want to try both garlic and rosemary, combine all the ingredients except garlic and rosemary. Divide cauliflower mixture into 2 bowls. In one bowl, add 1 clove of garlic. In the second bowl, add about 1 1/2 tsp of fresh rosemary.