Cheesy Mexican cauliflower fritter meal prep is an easy spicy, low-carb breakfast or snack. Adjust the spices to suit your taste buds.

Isn't this a pretty-looking meal prep? It's all about the cauliflower, friends. We love these cheesy cauliflower fritters, which instead of all-purpose flour, call for coconut and almond flours. And you know what that means? This is a gluten-free dish. Score for a gluten-free and healthy meal prep!

Fritters are great as a meal prep recipe because they cook quickly and both reheat and freeze well. We like these for almost any meal or a snack but we're partial to breakfast and lunch. These Mexican cauliflower fritters are hearty and healthy, with a hit of heat and some good cheese, too.

Cheesy Mexican Cauliflower Fritter Meal Prep Ingredients

• 1 large cauliflower head, chopped into florets (~3 cups cauliflower florets)
• 2 large eggs, room temperature
• ¼ cup Mexican shredded cheese
• ⅔ cup almond flour
• 1 tbsp. coconut flour
• 1 jalapeno pepper
• ¼ tsp. salt
• Coconut oil, butter or ghee for cooking, as desired

How to Make Cheesy Mexican Cauliflower Fritters

First, boil the cauliflower until it's soft. Then, gather the other ingredients. You'll need a food processor or a good high-speed blender to bring the batter together. Process the cauliflower, eggs, cheese, almond and coconut flours, along with the jalapeno pepper and salt. These cook in a hot skillet that you've prepped with coconut oil, butter, or ghee. They cook pretty fast and will be eaten even faster when you're finished prepping them. 

How to Serve and Store Cauliflower Fritters

You can serve these cheesy fritters hot, warm, or at room temperature; it's your preference. But once they're prepped they'll keep in your airtight meal prep containers for 4 to 5 days. Reheat in a hot skillet as desired; the microwave might make them a tad gummy. 

Additional slices of jalapenos are a nice touch when serving.

They're great just as they are, especially for a quick lunch. But for a more substantive meal, you can serve these alongside rice (cauliflower or otherwise) or quinoa, and a nice green salad, too.

For longer storage, wrap the fritters in aluminum foil and transfer them to a zip-close bag that's freezer safe. Label it with the contents and the date. You can reheat these right from frozen, wrapped in foil, in a 350 F oven. (A toaster oven is a huge help in this situation, too.) 

Substitutions and Alterations for Fritters

These look extra pretty because of the multicolored cauliflower, but you can certainly use regular white cauliflower. But, if you find purple or yellow cauliflower, go for it!

Broccoli would work here, too either instead of or in combination with the cauliflower. It'll just give it a slightly different taste. 

We love those shredded Mexican cheese combos you can buy in the dairy section of the grocery store. But you can use regular cheddar or Monterey jack cheese on their own. If you really want to up the heat, use a jalapeno cheddar or jack cheese. Or both! Or up the ante and try a hotter pepper if desired, such as a serrano.  

Tips for Using Jalapenos

Don't touch your face after handling a jalapeno, especially your eyes or mouth. Better yet, use some gloves. 

If you want a less spicy experience with this or any hot pepper, slice it open lengthwise and remove the seeds using the side of a spoon. Discard the seeds and proceed with the recipe.

READ MORE: We love cauliflower, and we think you'll dig this Low-Carb Bacon Cauliflower Soup!

Cheesy Mexican Cauliflower Fritter Meal Prep

These cheesy Mexican cauliflower fritters make a spicy, low-carb and gluten-free breakfast, lunch, snack or even dinner! Easy to meal prep and adjust the spice according to your taste buds.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast

Cuisine: Mexican

Keyword: Meal Prep

Servings: 3 meals

Calories: 279kcal

Author: Meal Prep on Fleek

Ingredients

• 3 cup cauliflower florets
• 2 large eggs
• ¼ cup shredded Mexican cheese
• ¾ cup almond flour
• 1 tablespoon coconut flour
• 1 jalapeno pepper
• ¼ teaspoon salt
• coconut oil for cooking (not included in macros below)

Instructions

• Boil the cauliflower in a large pot of water until the cauliflower is fork tender. Drain the water.
• Transfer the drained cauliflower to the bowl of a food processor or high-speed blender and add the remaining ingredients. Process until you have a smooth batter.
• Heat a large deep skillet over medium heat, and lightly grease with coconut oil, butter, or ghee.
• Scoop ¼ cup of the batter onto the skillet to form a fritter. You can fit a few in the pan at a time. Cook for 5 minutes per side until both sides are golden brown.
• Transfer to a wire baking rack to cool.
• Repeat the cooking process with the remaining batter.
• Transfer cauliflower fritters to meal prep containers with roasted cauliflower (if desired) and sliced jalapenos.

Notes

Macros for 1 out of 3 meals (1 meal = 4 fritters)

13g Protein | 12g Carbs | 21g Fat | 279 Calories | 5g Fiber

Nutrition

Serving: 1meal | Calories: 279kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Fiber: 5g

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