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Maya Moscovich
Course Appetizer


  • 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.