Forget the spattering oil and careful flipping that fritters usually call for. These disks crisp up perfectly in the oven—no turning required. Quinoa supplies extra crunch, to play off the tenderness of the cauliflower.
- 1/2 cup quinoa
- 1/2 tsp. salt
- 8 oz. cauliflower florets
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 Tbs. chopped Italian parsley
- 2 Tbs. breadcrumbs
- 1/4 tsp. ground black pepper
- Prepared tomato-and-basil sauce, warmed
- Coat baking sheet with cooking spray. Heat saucepan over high heat. Add quinoa, and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add 1 cup water and salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.
- Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain, and break into small pieces.
- Preheat oven to 450°F. Mix quinoa, cauliflower, Parmesan, eggs, parsley, breadcrumbs, and pepper in large bowl (mixture will be moist and loose). Shape into 3-inch patties. Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.
- Serving Size: Serves 6 (makes 18 fritters)
- Calories: 110
- Carbohydrate Content: 13 g
- Cholesterol Content: 73 mg
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 294 mg
- Sugar Content: 1 g