Cauliflower Fritters With Yoghurt Sauce

8 Fritters
45 min

Cauliflower is much more versatile than people often give it credit and it’s great for taking on lots of flavour. These fritters are super simple and great as a part of a main meal, a side dish or just as a snack. They also make a really nice breakfast topped with a fried egg and Sriracha.

When cooking cauliflower, don’t forget to keep and cook the leaves - they are genuinely delicious roasted! You can also use the stalk in things like coleslaw, salads and even these fritters. Visit your local farm shop or grocers if you can, to get the tastiest and locally grown cauliflowers - they're often a lot bigger than shop bought too!

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Cauliflower Fritters With Yoghurt Sauce

Recipe details

  • 8  Fritters
  • Prep time: 35 Minutes Cook time: 10 Minutes Total time: 45 min
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  • 1 Large Cauliflower
  • 3 Cloves Garlic
  • 1/2 small Red Onion
  • 10g fresh Parsley
  • 10g fresh Coriander
  • 2 tsp Salt
  • 1 tbsp Turmeric
  • 3 tbsp Curry Powder
  • 4 medium Eggs
  • 150g Plain Flour
  • 1 tbsp Lime Juice
  • 1 ½ tbsp Oil

Yoghurt Sauce

  • 110g Natural Yoghurt
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 5g Fresh Parsley
  • Zest of a ½ Lime
  • 30g cucumber
  • 4 fresh mint leaves


Roughly chop the cauliflower into medium-sized florets and put onto boil for about 10-15 mins until tender. Drain and set aside.
Finely chop the garlic, onion, parsley and coriander and add to a bowl.
Then into the same bowl add the salt, turmeric, curry powder, eggs, flour and lime juice and mix into a batter.
Lightly mash the cauliflower in a separate bowl before adding and stirring into the batter. You are aiming to break up the florets but keep some little chunks so it doesn’t just turn into a mush.
Allow this to sit whilst you make the dressing.
To make the dressing, simply chop the herbs and cucumber and add all of the ingredients to a bowl and stir to combine. Easy!
Heat the oil in a frying pan over a medium heat and dollop a large serving spoonful of the cauliflower mixture into the pan - repeat for the rest of the fritters (you may have to do this in batches). Be careful to make sure the fritters don’t touch and aim to have them about 1 1/2 cm thick.
Keep checking the fritters and flip over once they have started to turn golden brown. It should take around ~10 minutes. If cooking in batches you can keep them warm in a very low oven.
Serve with the sauce either as a snack or part of a main meal.


  • Lightly salt the water you use to boil the cauliflower.
  • Make sure the onion is chopped nice and finely so it cooks thoroughly within the fritters.

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  • Alexis Smith Alexis Smith on Aug 16, 2020

    Looks so good. We are not eating flour, what can I substitute for flour? Thanks


    • Food for Daise Food for Daise on Sep 23, 2020

      Rye or Buckwheat flour would probably work (depending if you can tolerate gluten in small quantities or not at all) or even rice flour :) You might need to add slightly less of the rice flour as it thickens up quicker than regular flour so we'd add it very gradually. We've not tried these alternatives yet so would love to hear how they turn out!

  • Patricia Maguire Patricia Maguire on Aug 17, 2020

    I think I’ll give this a go, it does sound very yummy!