By Kim Hardesty
Low carb cauliflower hash browns are easy to make and very versatile - think base, snack or side.They also make the perfect low carb hash browns for ketogenic diets! You'll love this gluten-free recipe!
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[Enjoy this newly updated post.]
I've been obsessed with vegetable fritterssince I made zucchini fritters last week. I've been serving them with everything. Fritters makea fantastic low carb base for eggs, are a tasty little snack in the afternoon and do double duty as a great dinner side. And, they make great low carb hash browns!
There's no needto cook the cauliflower before making the fritters for this recipe. I'm a busy mom and there are some recipes for which I am willing put in the extra time,but I think cauliflower fritters should be fast and easy.
How to make cauliflower fritters (low carb hash browns):
- Weigh 1 pound of cauliflower florets.
- Grate the cauliflower in a food processor or use a box grater.
- Salt, let sit, and squeeze out the moisture from the cauliflower.
- Add the remaining ingredients, mix.
- Fry in a skillet or bake in the oven
I bought a new non-stick ceramic skillet at Target a few weeks ago. Have you seen the Green Pansyet? They are so slippery I have to use baking spray in them instead of oil.
Oil won't coat the pan because it runs to the other side as the pan is tilted - no matter what I try. You only need a little baking spray to get the job done. Eggs slide right out of the pan and onto my plate. No sticking!
I used my cast iron skillet on the batch in the picture. They browned nicely, but had a tendency to stick until they were well-browned. I used more oil in my skillet than I would need with my new non-stick pan.
Cauliflower Fritter Variations:
- add chopped crispy bacon (4-6 slices)
- onion, scallion, leek, shallot, 3 tablespoons of chives
- lemon pepper, Cajun seasoning, herb seasoning
- Parmesan cheese, Asiago cheese, Romano cheese
All of these variations make adelicious upscale and tasty hash brown side with breakfast or low carb cauliflower hash browns(minus the bacon). Yum!
Low carb cauliflower hash browns are 3 net carbs each
[This recipe and post may contain affiliate links. Purchasing through a link may result in my earning a small commission at no expense to you.]
Low Carb Cauliflower Hash Browns
Cauliflower fritters are super easy to make and very versatile - think base, snack or side. They make the best low carb hash browns! Kids love 'em!
4.91 from 33 votes
Print Pin Rate
Course: Side Dish
Cuisine: Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12
Calories: 69kcal
Author: lowcarbmaven.com
Ingredients
Cauliflower
- 1 pound raw cauliflower, grated
- 1 teaspoon salt
Fritters
- ½ cup almond flour
- ½ cup grated Parmesan cheese
- ½ teaspoon baking powder
- 3 ounces onion chopped
- 3 large eggs
- 1 ½ teaspoons lemon pepper
Instructions
Grate the cauliflower and put it into a colander, sprinkle the salt on top and mix thoroughly with your hands. Let the cauliflower sit for 10 minutes.
Meanwhile, chop the onions and place them into a medium bowl. With clean hands, squeeze the water out of the cauliflower and put the cauliflower into the medium bowl with the onions. Add the almond flour, cheese, baking powder and seasoning. Mix thoroughly. Add the three eggs and mix until incorporated.
Skillet Method: Place a frying pan or skillet over medium heat. When hot, add 1 tablespoon of oil. Using a ¼ cup measuring cup, scoop out the cauliflower fritter batter and place into the hot skillet. Push down gently with a spatula to make a flattened pancake. Cook 3 minutes per side. Drain on paper towels. Don't flip the fritter until the bottom is well cooked. (I PREFER THIS METHOD HANDS DOWN.)
Oven Method: Preheat oven to 400 degrees F. Line two cookie sheets with parchment. Measure ¼ cup of batter per fritter and flatten out into a circle. Bake for 10-12 minutes, flip and bake for 10-12 minutes more.
Store in the refrigerator. Re-heat in a dry skillet over medium heat to make crisp again.
Notes
A reader just commented that she used store bought riced cauliflower and her fritters turned out crumbly. I grate my cauliflower on a box grater or use the grating blade on my processor. My fritters have never been crumbly. I advised her to use another egg and a little more cheese next time.
Nutrition Facts Low Carb Cauliflower Hash Browns Amount Per Serving Calories 69Calories from Fat 36 % Daily Value* Fat 4g6% Carbohydrates 4g1% Fiber 1g4% Protein 5g10% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Fiber: 1g
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Reader Interactions
Comments
Alicia
Hi, I was curious if you've ever tried them in an air fryer? If so, would you have directions for that too? Can't wait to try these!
Reply
lisa
is there a way to add these wonderful recipes to carb manager
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Kim
Hi Lisa. No, I don't thing there is. I've been weighing and typing the ingredients into Fatsecret.com, desktop, where I've been keeping my recipes in My Cookbook on the site. I'll have to look into Carb Manager because they seem to have a good app. I wonder if their app disregards the carbs in erythritol based sweeteners and if I can enter ingredients in by weight instead of measurements? I'll check into it. Thank you! -Kim
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Jeannie Vix
These were very good. Had them the next day again by reheating in a dry pan as suggested. Can these be frozen?
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Kim
Yes, Jeannie, they can be frozen. -Kim
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Dennis
I made these as hash browns and find them to be excellent. I've tried similar recipes but this has the perfect balance of ingredients. Thank you, Kim.
Reply
Jen
Made these tonight as an alternative for hamburger buns & it was delicious! Trying these next with eggs Benedict.
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A.Rahman
Since staring a low carb diet, one of the breakfast foods I was missing most, were my beloved hash browns.
I tried this recipe and have found a very satisfying alternative to the traditional potato patties. Very tasty?
The only modification I hade was to add 1-2Tbsp of Tapioca Starch in an effort to add extra crispness.l
Thank-you!
Reply
gjeanieg
I would like to make these… But in a waffle iron. :-) Has it been tried? Does the batter seem to have the right consistency for a waffle iron? Thanks.
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Kim
Hi Jeanie, I made these and the zucchini fritters in a waffle iron. The do not have the same consistency as waffles but the waffle iron cooks both sides at once. -Kim
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Rachel
Is there an alternative to the almond flour for your recipes? Unfortunately I’m allergic to almonds.
Reply
Kim
Hi Rachel, you can use coconut flour or oat flour instead. You will need to use less so try adding about two TBSP at first and go from there. -Kim
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Jen
Used this recipe for pizza crust, so amazing!!
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london . schertzer
made these today and they are delicious. I added scallions an garlic powder. added one extra egg too since I bought pre bought riced cauliflower. came out perfect. thanks for the idea!
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Sherry
I made these cauliflower has browns for dinner tonight. My very picky husband ate the first, and went back to the kitchen to get two more!
I had a bag of prepared cauliflower rice that I needed to use. I added extra onion, garlic, and real bacon bits. I had both shredded and grated Parmesan so I used some of both. I made a half batch using about 3/8 c. almond flour and two eggs. Once everything was mixed, I smushed it all to the bottom of the bowl since it didn't want to hold together - that took care of that!
I used the frying method with a tablespoon of olive oil and it took about 5 minutes per side over medium heat. Absolutely delicious!
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Sherry
Can the cauliflower fritters be made ahead of time and refrigerated or frozen? I have some riced cauliflower that would be perfect for this recipe.
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Kim
Yes, Sherry. I have refrigerated them for about a week and have frozen, them, too. I like to heat them up in a frying pan to re-crisp, but I also put them in the microwave to reheat. If freezing, place a piece of waxed paper between them so they don't stick to each other. Also, thaw in the fridge the night before. -Kim
See AlsoThe Juiciest and Moist Banana Blueberry Muffins - Daily YumAsian Turkey Lettuce Wraps - Eat Yourself SkinnyGI Of Food Chart - 20 Free PDF Printables | PrintableeCreamy Tuscan Chicken Recipe (Keto & Low Carb)Reply
Jeannie Barton
Just started Keto method of eating, looking forward to more great recipes.
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Kim
Great Jeannie. I hope you find lots of new favorite recipes and new favorite sites. Have a nice evening. -Kim
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Jessica Bradford
I am looking forward to different way to enjoy cauliflower
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Kimberleigh
Nice recipe! For those looking for an alternative to almond meal; Ground pork rinds work well in most recipes as a bread crumb or binder substitution - and adds zero carbs.
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Michelle
What can be substituted for almond flour. I have an allergy.
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Kim
Hi Michelle, great question. You can use coconut flour, oat fiber or sunflower flour if you like. The amount will be different depending on what you use. Add it slowly and stir until you get a consistency that holds the ingredients together. -Kim
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Betty
Looking for low carb recipients. This sound good. Trying it for dinner tonite.
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Tracy
Love these things, but Almond flour is very expensive here in Powell River. Made a batch using the considerably cheaper Coconut flour instead (1/4 cup) and find it works even better, yielding a slightly drier pattie, with 4 eggs instead of 3. Can't get enough of 'em. Thanks for the recipe.
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Tracy Walker
I'm a little confused as regards the nutrition data included with the recipe. It's says there are 12 servings, but also says a "serving" is 1 g. Really? Each patty weighs just 1 gram?
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Kim
Hi Tracy. I am sorry for the confusion! On my old recipe cards, it said "1 fritter". When I changed recipe cards, that was automatically changed to "1 g". I obviously missed fixing this one. I'll do so now. -Kim
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CHRISTINE ROBERTS
Made these for the first time. Turned out perfect. No bloating like I would get with piratoes. Plus the hubby loves them too.
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CHRISTINE ROBERTS
I mean potatoes but I cant edit it x
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Aubrey
I added 75 g of cooked crispy bacon and dipped them in blue cheese dressing. Oh man man man so good!
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Kim
It sounds amazing, Aubrey! Thank you for sharing. -Kim
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Lynda Feldman
I just made these, they turned out amazing! I used the rice cauliflower and took your advice and added an extra egg and extra Parmesan. I used garlic pepper instead of lemon pepper and added crumbled bacon and scallions. Turned out great!
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Kim
It sounds wonderful, Lynda. Thanks so much for sharing! I will have to try your version some time. Enjoy your weekend. -Kim
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Tina
These were amazing~ I fried in batches of 4- the first ones i used this recipe with the lemon pepper- they were a little crumbly so i mixed a bit more cheese and a tblsp of almond flour in the remaining mixture. I used a siracha lime dry spice mix to the next few - YUM. The mixture was a bit more wet at the bottom so i just fried those up like hash brown and they were great- very crumbly though. Served them up with bacon and what a great lunch or breakfast.
Love keto- love the recipes, thank you.Reply
Amanda
Oh man this sounds yummmmy! I think maybe I can do the keto diet and love it withall these delicious sounding recipes! Excited to get healthy again and not eating bland cardboard tasting food to get there! Thanks for the amazing recipes!
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Kim
Amanda, I think you will be surprised how many wonderful recipes are available - from easy simple flavors to more gourmet offerings. Not everything you try will be good or make your taste buds dance, but for the most part, you should be able to find plenty of things to make you happy! Good luck! Email at any time with your questions or join some low carb/keto FB groups. Have a great day. -Kim
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Jae
I'm making these right now. They are holding together just fine and they smell so good.
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Chelsea
Just tried this recipe, and it was incredible! I used a food processor with a grater attachment to finely grate my cauliflower then let it dry. I squeezed out the remaining water as much as I could--basically just grabbed handfuls of cauliflower mash and squeezed, then went through the whole batch again. I think that drying the cauliflower as much as possible helped. Other keto fritter recipes I have tried have fallen apart, but these held together well (as long as I didn't flip them too early). For my version, I added some cajun seasoning and pan-fried them in butter rather than oil. I also don't have a kitchen scale so I had to approximate the measurements--I used 2 1/2 cups of grated cauliflower (before drying, about half the head) and 1/3 cup of onion. The onion doesn't need to be chopped very finely, I used coarsely cut onion and liked the texture.
Overall a very good recipe that I am eager to try again. One of those recipes that makes it easy to eat keto!
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Nancy Westmaas
Tried these yesterday for dinner as compliment to pork chops. Used plain flour instead of almond flour as I had none. Were simply awesome. Great hit with my partner. Will definitely be doing these again.
Thanks for a great recipeReply
Kim
I'm so glad, Nancy. They are definitely more fun that regular cauliflower. Thanks for coming back to leave such a nice comment. Have a great weekend! -Kim
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Robin
These are fantastic! Just starting on Keto diet and experimenting with all kinds of different things. Glad I found this. Gave some to my neighbors who were blown away! LOL
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Kim
So glad you liked them, Robin. Thanks for taking the time to let me know and to rate the recipe. Have a wonderful weekend. -Kim
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Dianne
I used ground up Baconets in place of flour for really low carb count. Great snack.
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Liz from OR
Hi - great looking recipe. Do you suppose it is possible to sub out the almond flour with coconut or some other? Nut allergies. Thanks.
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Kim
Absolutely, Liz, start with half the amount and add from there. Enjoy the recipe. -Kim
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Carol
Life. Changing. These are so amazingly good I could eat them every day (and have been!) Make a big batch on the weekend, keep in a container in the fridge, and just grab a couple for lunch each day. Sour cream is really all you need but honestly great with everything. My husband is not eating low carb and doesn't love cauliflower and loves potatoes but now only wants these also. Thank you for this recipe! Want to try the zucchini ones next.
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Kim
I am so pleased you like the recipe, Carol! I enjoy them (and the zucchini fritters) during the week, too. They go with almost anything. Thanks for taking the time to leave a comment and have a great rest of the week. -Kim
Reply
Travis
This was so good. I added sauce, cheese and pepperoni and made mini pizzas.
See AlsoLow glycemic eating made easyReply
Kim
Thank you. What a great idea Travis! That sounds tremendous. I'll have to try! Have a great week. -Kim
Reply
Kristie
I'm anxious to try this recipe (trying to be creative and get our daughter to eat more veggies)! We don't have any gluten allergies--I was wondering if you knew the estimate for regular unbleached flour in lieu of the almond flour?
Reply
Kim
Hi Kristie. If you aren't low carb then just sub regular flour. I suggest 1/3 cup for the zucchini fritters... since cauliflower is less wet you may be able to get away with less. Try 1/4 cup and fry up 1 fritter. Don't flip until the bottom is nice and brown. I find that kids like fritters best when made with their favorite cheese. Add more cheese if you want. I have to judiciously use amounts of ingredients to keep carbs down for my diabetic readers. My kids also like any vegetable served with sauce or dressing. I hope this helps and that your daughter enjoys them. Enjoy your weekend. -Kim
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Kristie
I appreciate your response! I'll let you know how it goes when I make them. The problem is figuring out which ones to make first--zucchini, cauliflower or broccoli. I guess it's a good problem to have! - Kristie
Reply
Kim
Enjoy!
Reply
Kristie
Just made the broccoli fritters and they were amazing! I added some sautéed onions & garlic powder. My daughter and I were fighting over them. Thanks!
Kim
Great! I'm glad you both liked them, Kristie. It's nice to have veggies a different way sometimes. Have a great week. -Kim
Dorothy
Just made my first batch...cooked half in the oven and half in the skillet. Both were awesome!!!
I didn't have lemon pepper so just used a little garlic powder but yummy!!Reply
Kim
Great, Dorothy. I'm glad to hear that they worked in the oven, too. Garlic sounds delish. Enjoy the fritters/hash browns. Have a nice day. -Kim
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Lorreen
The best recipe i've tried.
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Kim
Lorene, you just set the tone for my day! I'm so glad you liked the recipe. Thank you for taking the time to come back and comment. Have a super week. -Kim
Reply
Lorreen
Good evening. Does the cauliflower need to be cooked?
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Kim
I don't cook mine, Lorreen. It steams as it cooks, but you could lightly steam it if you want. Make sure it's dry so it doesn't get watery. Have a great evening. -Kim
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Nicole
Cauliflower is not a favorite of mine, but this sure looks tasty
Reply
Kim
Not everyone likes it. -Kim
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Deborah Weese
Kim, made this for dinner tonight and loved them. These are going to be a regular at my house. I often make "faux potato pancakes" out of leftover cauliflower mash but have never made them from scratch this way. These were so great.
Note: Whenever I make a recipe where excess moisture is undesirable, I often use old cheapo canned grated parmesan instead of the good stuff. The canned stuff's (i.e. Kraft and other store brands) dryness is actually as asset here, and I save my Parmesean Regiano to top dishes where its quality shines. Canned grated parmesan also is great for breading things, mixed in equal parts with ground golden flax seeds and almond flour.
I made tonight's cauliflower fritters a bit bigger (about rounded 1/3 of a cup each) and formed them into patties before putting them in the skillet (greased my hands first).
I also used only 1 egg to make half of batch, and that worked really well. Added sliced scallions for the onion, and threw in some shopped cilantro that needed to be used up before it went bad. Like your photo, the flecks of green in it were sooooo pretty. And I forgot to add the baking powder.....did not seem to make any difference.
Had one patty leftover from dinner....can't wait to have my new hashbrown lookalike for breakfast with my eggs tomorrow.
I really loved these....thanks for the great recipe.
Deborah
Reply
Kim
Hi Deborah. I'm glad you are enjoying the recipe. I love how you tweaked it to suit your tastes and to take advantage of what you have in the refrigerator. Thanks for the tip about using the cheap-o cheese in something like this that would like a drier product to help bind the ingredients. The baking powder does make them a little lighter, but is not a deal breaker. Enjoy your "hash brown" with breakfast tomorrow and thanks so much for taking the time to leave a comment. Have a great day. -Kim
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Katie Crenshaw
I have a terrible weakness for hash browns. The rolls on my belly are here to prove it. I can't wait to try these Cauliflower Fritters..... My tastebuds and waistline will both be happy! Thanks for the great recipe. xoxo!
Reply
Kim
Hi Katie! You and me both sister! Lol. Have a great weekend. -Kim
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Kandy
Do you use the parmesan cheese in a shaker container or the really good Parm? I have both but curious to see what you use. I am thinking the green top has more "fillers".
Reply
Kim
Use good Parm, Kandy. Add more cheese if you want or you can use Mexican blend in a bag. -Kim
Reply
Gina
Cauli fritters look great! I saw you mention that you use spray oil in your pan. I advise you don't do this anymore as it's been discovered that over time, your non-stick surface will lose its non-stickiness! It's happened to me countless times until I discovered this fact. I had a pan that it had happened to and it wasn't just a cheap one so I got online and researched and since I've stopped using spray oil and been using just a drizzle of oil or butter rubbed around, I've managed to save it and now it's coming back to life!! Wouldn't want your nice new pan being spoiled.
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Kim
Thanks so much for the tip, Gina. I had no idea that a baking spray could affect the surface of the pan! Luckily, I have a sprayer that I can fill with my own oil. I use that now since the baking spray in the store is full of junk. Again, thanks so much for the tip and I'm glad you rehabilitated your pan. Have a great weekend. -Kim
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Kathy B
Hi! Sounded yummy so I made these for breakfast. They were delicious but they were not patties. The 'batter' was very try and ended up more like a crumble than patties. I used already riced cauliflower from the store which produced no liquid when left in the colander with the salt. That is the only thing different from your recipe. Any ideas?
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Kim
Hi Kathy. I have never had these fritters be crumbly. Was the riced cauliflower you used raw or frozen? I grate raw cauliflower. If they were crumbly then add another egg when you use the store bought riced cauliflower. I hope this helps. -Kim
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Kathy B
Thanks Kim. The cauliflower was raw. I will try more cheese and another egg next time.
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Carole
Hi, Kim,
These look fabulous! I will definitely be trying them soon. Just out of curiosity, do you prefer the skillet or the oven method of cooking them?
Best,
CaroleReply
Kim
Hi Carole, pan fried is the way to go, but some people just don't want to do that. They refrigerate well and crisp up beautifully in a dry pan or with minimal oil. I love them. Enjoy. -Kim
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Nesca
Thank you for this recipe. This is awesome!!!
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Kim
It's my pleasure, Nesca. Have a great weekend. -Kim
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Elaine
Ha! Just picked up a bag of cauliflower rice at Trader Joe's yesterday with no recipe in particular in mind. This fits the bill perfectly, Kim! Thanks!
Reply
Kim
I hope you like the recipe Elaine. Have a nice weekend. -Kim
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Suzanne
I made the loaded cauliflower. Everybody loved it. Thanks
Reply
Kim
I'm so glad, Suzanne. Thanks for taking the time to leave a comment. Enjoy your weekend. -Kim
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Mandy Smith
Hi,
Just researching low carb diet and love this web site! Lots of ideas and inspiration, thank youReply
Kim
You are very welcome. Enjoy!
Reply
Jen
Hi Kim, these look great. Do the onions get cooked through? Or are they crunchy?
Reply
Kim
Jen, I'm trying to think... they do steam as the fritter cooks, so I wouldn't call them crunchy. You can slice them papper thin, grate them, or mince them or use green onion if you wish. I hope this helps. -Kim
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Denise
Do these freeze?
Reply
Kim
Yes, Denise. Just thaw in the fridge over night and then heat up in a frying pan to crisp the outside. -Kim
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Anita
Hi,
Just wondering how critical the parmesan is in this recipe? I'm dairy and soy free, but would love to try these - what, if any, substitutes might you suggest from the cheeses in this recipe?Thanks,
AnitaReply
Kim
Hi Anita, great question. The cheese does help bind the ingredients and provides some saltiness and flavor. Maybe you could try adding 1-2 egg yolks? What about vegan cheese (although it may have soy in it)? Let me know if the egg yolks work. -Kim
Reply
Shirleyann beckwith
Hi, your basic cauliflower fritter nutrition facts are covered up by weight watchers ad with NO way to delete it! Could you send the nutrition facts to me?
Reply
Kim
Shirleyann, I apologize. This has been a big problem lately. I have sent messages to my advertising agency. Here are the nutritional facts per each fritter. Calories: 69, Fat: 4, Carbs: 4, Fiber: 1, Protein: 5, net carbs: 3
Reply
Shirley
Can I use frozen riced cauliflower? I've recently been diagnosed with type 2 diabetes & need to find great low carb recipes. These sound like they would fit the bill.
Reply
Kim
Yes, Shirley, but the texture may not be as nice. I like to buy a big head of cauliflower and grate the whole thing and keep it in the fridge to use during the week as a rice sub. I would suggest thawing the frozen cauliflower and squeezing it out before using. -Kim
Reply
Erin
is there a substitution i could use for the almond flour (that is not coconut flour)?
ground up pork rinds? flax meal?
thank you in advance.Reply
Kim
Yes, Erin. You can try oat fiber 500 (maybe 1/4 cup), or more Parmesan cheese and maybe some ricotta cheese (or even some mozzarella cheese). I hope this helps. -Kim
Reply
Jenuinearticle
Hello can I confirm if baking SODA or baking POWDER is used? The ingredients list and instructions show each one.
Reply
Kim
Oops! I'm sorry about that. It's baking powder. I will fix that now. Thanks and have a great day. -Kim
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Brandy
This reminds me of okonomiyaki. It's a Japanese pancake that uses cabbage and thin sliced pork. I think I'll make this tonight!
Reply
Kim
That sounds like a great dish, Brandy. I've put bacon in these cauliflower fritters and it tastes awesome! I hope you like the fritters. Thanks for the comment and have a great day! -Kim
Reply
Catharine
Thsnks! Good to know that low carb can taste like great and like real food. It's my Favourite cauliflower recipe.
Reply
Kim
Catherine, Hooray! I'm glad you like it. I thought they were pretty good, too. Thanks for giving the recipe a try and the nice compliment. Have a nice week. -Kim
Reply
adam j. holland
Nothing 'basic' about this. I truly think that cauliflower has become a regular thing. It's excellent on its own. Even better like this!
Reply
Kim
Thanks for your nice comment, Adam. Cauliflower has kind of become the unsung hero of our dinners... We love it. Have a nice week in the RV! -Kim
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Rachel Johnston
I am so glad I found this post!! I made these tonight with frozen cauliflower!! They were wonderful!! I let the cauliflower thaw in the bag, the shredded them. The bag I used was 16 Oz & I only needed two eggs instead of three!! My hubby & oldest kiddo loved them!!
Reply
Kim
Hi, Rachel. Thanks for leaving such a nice comment! Good to know that frozen cauliflower can be used and that it's best to use 2 instead of 3 eggs if one does. I'm glad your family enjoyed them. Enjoy your weekend! -Kim
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farah
These look so good! I am definitely trying these this weekend!
Reply
Kim
Thanks, Farah. I hope you enjoy them! Have a great weekend. -Kim
Reply
annie
I used to hate cauliflower, but that's because I only knew of the mushy frozen kind. When it's got the kind of crispy char you have goin' on here, it's a totally different story. I'll take seconds!
Reply
Kim
Hi Annie. Thanks for your nice compliment! I don't like mushy cauliflower either. Making these fritters with raw cauliflower lets the cauliflower cook perfectly so it's not too mushy! Have a great weekend! -Kim
Reply
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