Parmesan Cauliflower Fritters

>> Thursday, January 21, 2010

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.  Serve with a warm tomato basil sauce (recipe not included).

1/2 cup quinoa
1/2 teaspoon salt
8 ounces cauliflower florets
1/4 cup parmesan cheese, grated 
2 large eggs
2 tablespoons Italian parsley, chopped
2 tablespoons breadcrumbs
1/4 teaspoon pepper

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 degrees.  Mix quinoa, cauliflower, parmesan, eggs, parsley, breadcrumbs, and pepper in a large bowl (mixture will be moist and loose).  Shape into 3" patties.  Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown.

Serves 6 (makes 18 fritters)

* Vegetarian Times May 2008


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