This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.
When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece, so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.
- 2 Medium Cauliflower Heads - Divided into florets
- ½ Cup Bread Crumbs
- 4 Eggs
- 2 tsp Dried Oregano
- 1 tsp Salt
- Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
- Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
- Dice into small pieces and place in large bowl.
- Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
- Let the mix stand for 10 minutes.
- Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
- Brush the prepared baking sheet with some vegetable oil.
- Form the fritters and place on baking sheet.
- Gently brush each fritter with some vegetable oil.
- Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.