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.
coconut oilfor 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