All you need is five simple ingredients for Healthy Cauliflower Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.

Healthy Cauliflower Fritters Recipe

It takes only a few minutes scanning around these pages to discover that I am a fritter fanatic.

What started as a love affair with 5-Ingredient Zucchini Fritters has since led me to transform countless ingredients into stackable fritters. The results have coaxed even the tiniest and pickiest of eaters into enjoying their veggies. So now that I’ve disguised greens into a guilt-free snack, cauliflower is up next!

Healthy Cauliflower Fritters Recipe

My favorite veggie has been popping up in unassuming places around here (looking at you, Cauliflower Fried “Rice!”) and now it’s becoming the star of the side dish show with this simple, six-ingredient recipe for Healthy Cauliflower Fritters.

Begin by blanching the cauliflower just until it’s tender enough to pierce with a fork. This ensures your fritters will have a softer texture and makes the cauliflower easier to chop. And that’s the real beauty of this recipe, there’s no food processor required! Just grab your sharpest chef’s knife and burn a few extra calories as you transform the cruciferous veggie into tiny pieces.

Healthy Cauliflower Fritters Recipe

Mix the cauliflower with eggs, scallions, garlic and flour, and then shape the mixture into patties. All that’s left to do is fire up the flames and coat a nonstick pan lightly with oil. Drop heaping tablespoons of the mixture into the hot pan and flatten them slightly with a spatula.

Healthy Cauliflower Fritters Recipe

A few minutes one one side, followed by a flip, and the resulting cauliflower fritters will be golden brown and slightly crispy around the edges.

Enjoy the cauliflower fritters plain, or serve them topped with a dollop of yogurt or sour cream and extra scallions for garnishing.

Healthy Cauliflower Fritters Recipe

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And for all those joining in my fritter frenzy, don’t miss additional veggie-packed recipes.

Quick and Crispy Vegetable Fritters: Get the Recipe

Quick and Crispy Vegetable Fritters Recipe

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5-Ingredient Butternut Squash Fritters: Get the Recipe

5-Ingredient Butternut Squash Fritters Recipe

Appetizer

Healthy Cauliflower Fritters

All you need is five simple ingredients for Healthy Cauliflower Fritters that come together in minutes!
4.69 from 29 votes
Healthy Cauliflower Fritters Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16 fritters

Ingredients 

  • 1 large head cauliflower, cut into florets
  • 1/2 cup whole wheat or all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 Tablespoons minced scallions, plus more for garnishing
  • Olive oil
  • Yogurt or sour cream, for serving

Instructions 

  • 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 it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
  • Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
  • Combine the cauliflower, flour, eggs, garlic, scallions, ½ teaspoon salt and ¼ 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. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
  • Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 23kcal, Carbohydrates: 3g, Protein: 1g, Cholesterol: 20mg, Sodium: 10mg, Potassium: 46mg, Vitamin A: 40IU, Vitamin C: 3.6mg, Calcium: 8mg, Iron: 0.3mg

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Comments

  1. So delicious and so easy to make. Thanks for sharing the recipe. We added grated zucchini that we had on hand as well (squeezed out all of the juice) and just added 1/4 cup of extra flour to the already amazing recipe. Delicious!

    1. Hi Susie! I’ve never tried freezing the fritters so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

    1. Hi there! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  2. 5 stars
    This is a no fail recipe, my fritters turned out amazingly well, they not only tasted delicious but they presented extremely well, accompanied by a fresh salad it was the perfect summer dinner.

  3. I thought they were bland tasting, so I topped them with shredded cheese. I doubled checked the ingredients for fear I left out something. Nice consistency of ingredients. Love trying new recipes.

    1. Hi Chloe – I haven’t tried freezing these so I’m not certain but I’d definitely freeze them after you cook and then fully cool them.

  4. 5 stars
    I just made this but substituted egg whites for whole eggs (I have a disorder where my body over produces cholesterol), and I had some Tzatziki. Yummy!

  5. My family love fritters but my husband hasn’t eaten Cauliflower in his 50 years. But I made these and he can’t get enough. They are easy to make and are very tasteful. It’s now a family favourite.

    1. I’ve never tried that so unfortunately I can’t weigh in on what the results would be. Let me know if you give it a shot, Pauline!

  6. 5 stars
    I made these on a rainy day because I was tired of making the same thing with cauliflower. My goodness they were fabulous. Not only were they easy to make they are easy to cook. I did use cauliflower I had roasted the night before and they still came out so flavorful. This will be my go to dish for leftovers

  7. 5 stars
    Oh my gosh!!!! These are delicious. We’ve made them about 4 times, including once for company. Everyone loves them, including my 9 year old and husband. This is one for our rotation for sure. Thanks for the recipe.

  8. I just bought cauliflower and then found this recipe. It sounds good. Has anyone tried it without the salt. My husband is on a low sodium diet. (Heart issues).
    Thanks.

  9. 5 stars
    I can’t say enough about how delicious these were. My husband asked me to make them and they didnt disappoint. I’m going to have to make them again soon. I stuck to the recipe and the flavor and texture was amazing.

  10. Has anyone tried these vegan with a flax ‘egg’ or aquafaba? I never get quite the same success as with egg as a binder. Any suggestions appreciated.

    1. Hi Tess! I’ve never tried a vegan egg substitute so I can’t say with certainty what the results would be, but I think it *should* work. I would love to hear your results if you give it a shot!

    1. Hi Joe! I haven’t tried freezing these so I’m not certain but I’d definitely freeze them after you cook and then fully cool them.

    1. Hi Lisa! You can find the estimated nutritional info for one fritter by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

    1. Hi Sandra – My concern with prepping the fritters in advance is that they may get a bit soggy. But if you give it a shot, definitely re-warm them in the oven.

  11. 5 stars
    I’ve tried to make these so many times in the past and they always seem to fall apart when cooking.
    This recipe really holds the fritters together simply successful.

  12. So you squeeze out the cauliflower….web with doing this, mine were too wet, didn’t bind and fell apart in the pan?

    1. Hi Katie – Did you chop your cauliflower into very small pieces? The cauliflower pieces should be the size of peas or smaller.

  13. I’m Making these today to start a healthy regimen in my diet, I’m not much of a veggie eater, so these should add a great addition to my meals! I will let you know how they work for me! Thank you for sharing this recipe!

  14. Hi! Can i do a large batch and freeze? How would you reheat if so? Looking for healthy easy snacks for toddler

    1. Hi Crystal – I’ve never tried freezing the fritters so I’m not sure. But if you give it a shot, definitely re-warm them in the oven so they’ll be crispy.

  15. Hi there! I am making these right now as we speak but, I was wondering, do you let the cauliflower cool down before mixing? (I worry about the egg)

  16. 4 stars
    I used this recipe as the base and made some additions to make it my own. I used 3 cups of Trader Joe’s pre-riced cauliflower, subbed in almond flour, and added 1/3 of a medium chopped onion. I also added 1/2 cup of shredded Parmesan cheese to half the recipe. I seasoned the mixture with paprika, parsley, cayenne, and salt and pepper. They turned out amazing!!

  17. 4 stars
    Fritters are the best, and these are good ones. I had some tzatziki, so used that for a topping and they were a great light dinner with a big Greek salad. Thanks for a good recipe!

  18. 5 stars
    I am in the process of making these. I am very excited, and I am keep half the batter in a sealed bowl for tomorrow evening’s dinner.

    Note: One of the pictures clearly shows some pepper, but salt and pepper are not in the ingredients list. I added some: maybe recipe should be revised?

    1. Hi there, Mireille! The salt and pepper quantities are noted in the recipe instructions (third paragraph). :)

  19. 5 stars
    I am from India. I just tried this recipe. It came out really good.

    A great snack for evening. Thank you so much.

    1. Hi Marjorie! I’ve never tried freezing the fritters so I’m not sure. And you can definitely store them in the fridge but they’ll most likely lose their crispiness. Let me know if you give either a shot!

  20. My husband made these pancakes today
    and came out absolutely yummy. We used kefir instead of yoghurt -we’re lactose free- and finely chopped leeks because we were out of scallions. The leeks combined with home made hot sauce and parsley. Accompaniment baked potato. I will definitely make them for my daughter, she’ll love them. Thank you Kelly!

  21. 3 stars
    Mine didn’t hold together too well either. I did parboil the cauliflowers as florets. I only ended with 3 ¼ cups but perhaps I didn’t chop fine enough as some was the size of peas. Then I Added the flower and 2 eggs and finely chopped green onions and garlic. The large spoonfuls of the mix stayed together more or less but much broke off at the edges as I turned each patty. I also had to use more oil! . I did end up with about 15 patties. The final result was a bit bland so I added some Herbamere salt( a spiced salt blend) quite tasty and I will try it again cutting the cauliflower even finer dice.

    1. Thanks for your feedback, Valerie! Definitely try chopping the cauliflower into smaller pieces next time. :)

  22. 2 stars
    I made these, but the dish didn’t turn out as fritters. It became pan fried cauliflower that we added to salad. Tasty, but discouraged the fritters didn’t stick together.

  23. 5 stars
    Made the fritters, my husband thought it was a potato pancake, he said it didn’t taste like cauliflower. He likes all veggies, but he likes it because it was different, and hopefully not as many calories. Only problem was keeping them from falling apart, first few fell to pieces. Then I put it in a round metal cookie riby that I spray with oil first. Those came out nice and round.

  24. would besan (chick pea) flour or soy flower make good egg substitutes for vegans. I reckon they would but have never tried it!

  25. 5 stars
    My wife’s sister often makes a variation of this though I didn’t feel like calling to get the recipe. I made some adjustments to have these as a meal and not a side dish. I appreciate the basic recipe and look forward to having this for dinner tomorrow (I prepared everything today and the patties are sitting in the fridge till tomorrow). What I did differently: I added a small avocado in lieu of one egg (I should have only used 1/2). I also added3/4c (uncooked measure) of cooked lentils (drained of excess water), turmeric and curry powder; flour (1 cup total) though in retrospect, I would have used rice flour (just because, no other particular reason). I didn’t have scallions so I used shallots, and added chopped red bell pepper. I could have added some cilantro, but, this was an also after thought- the cilantro would have gone well with the other spices. I’ll let you know if I am successful.

    1. Hi Evelyn! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!

    1. Hi Betty – I’ve never tried freezing the fritters so I’m not sure. But if you give it a shot after cooking them, definitely re-warm them in the oven so they’ll be crispy.

  26. 5 stars
    There were great. I used all purpose gluten free flour, garlic and onion powder and added in a grated zucchini I had on hand. Served them with over-easy eggs.

  27. Can these be made ahead of time and just kept warm in the oven? Thought I’d make them for our ladies bible study but don’t want to be in the kitchen cooking when everyone is arriving.

    1. Hi Michelle – My only concern with prepping the fritters in advance is that they may get a bit soggy. Let me know if you give it a shot!

    1. Hi Sara! The Estimated Nutrition Facts provides nutritional information for one fritter. Hope that helps!

    1. Hi Lindsay! To find the estimated nutritional info just click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

    1. Hi there! You don’t have to use flour but you’ll need some sort of binding ingredient to help absorb the moisture.

    1. Hi Nyla! You can find the nutrition facts by clicking the purple Estimated Nutritional Data button found under the recipe.

  28. 5 stars
    Delish! I have yet to come across a fritter recipe of yours that I haven’t liked – they’re all tasty!

    1. Hi Emily – I’ve never tried freezing them so I’m not sure. But if you give it a shot after cooking them, definitely re-warm them in the oven so they’ll be crispy :)

      1. 5 stars
        These do freeze nicely. I reheated them straight from the freezer in the oven on a preheated baking sheet at 450 for 20 minutes. I flipped them about halfway through. The insides were really creamy and the outside was crisp.

    1. Hi Ankita! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Would love to hear your results if you give it a shot!

  29. Absolutely delicious!!! I added a little extra seasoning and these hit the spot! Thanks for a great recipe!

    1. Hi Christine – I haven’t tried that but I think it could work! Let me know if you give it a shot :)

  30. I thought olive oil does NOT fry well??? Would Canola be just as good and nutritional value same ?