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Old 03-11-2014, 08:23 AM   #117
Bobbolink's Avatar
Join Date: Aug 2005
Location: Minnesota
Posts: 3,717


Good Morning...we've had Red Robins reported yesterday....a sure sign of spring. I have to report for jury duty today, the last two times they settled out of court. Much to do before I go, everyone have a skinny day.

Cauliflower Fritters
Servings: 8 Size: 2 fritters Old Points: 2 Weight Watcher Points+: 3 pt
Calories: 139 Fat: 6 g Carb: 14 g Fiber: 4 g Protein: 7 g Sugar: 1 g
Sodium: 269 mg Cholest: 61 mg

6 cups roughly chopped raw cauliflower (from 2 small heads)
3 cloves garlic, crushed
1 cup white whole wheat flour
2 extra large eggs, beaten
1/2 cup plus 2 tbsp grated Pecorino Romano
1/4 cup parsley, finely chopped
1/3 cup hot water
3/4 teaspoon kosher salt and pepper
4 teaspoons olive oil

Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking. Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.

In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup. Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.

Adapted from Julia's Healthy Italian
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