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This put up is sponsored by Bob’s Pink Mill. See beneath for extra data.

Perhaps on day I’ll cease sharing fritter recipes however most likely not contemplating we eat them nearly each week. This fall model options cauliflower, rolled oats, and a beautiful sunflower cream sauce.

Fritters for each season

I really like having fritter recipes for each season and nearly each vegetable. There’s one thing very satisfying a few crisp patty, anytime of the yr. These cauliflower ones are a bit on the wetter facet, so be affected person once you’re cooking. They should set/be golden all the best way earlier than you try to flip.

Image of a large white bowl on a grey background with cauliflower fritters, herb spread.

Bob’s Pink Mill Rolled Oats

In the case of fritters, I normally different between breadcrumbs, flour, or oatmeal as a the majority/binder assist. I really like utilizing the oats although as a result of it means these patties are gluten-free. I additionally at all times have Bob’s Pink Mill Rolled oats readily available due to the quantity of oatmeal and granola we eat in the home.

Sunflower Cream

In fact, no fritter could be full with out a unfold of some variety. Whereas I normally go along with hummus, I believed I’d share one other considered one of my favourite choices (that works nicely for this recipe and for a myriad of different recipes). This sunflower cream is pleasant.

One caveat: the sunflower seeds do have a stronger taste in comparison with cashews. I truly adore it on this recipe with the cauliflower and herbs. You may, nevertheless, swap to cashews for those who occurred to have them readily available.

Serve this with:

Lastly, I saved these easy by topping with a number of microgreens however the fritters would even be scrumptious with a full salad or roasted greens on the facet. I’ve additionally been recognized to serve with a facet of marinated beans as nicely.


Cauliflower Fritters with Herb-Sunflower Unfold



Sunflower Unfold

½ cup sunflower seeds

½ cup water

2 tablespoons minced recent chives 

2 tablespoons minced recent parsley

1 tablespoon minced recent dill

Olive oil

Lemon juice



1 cup Bob’s Pink Mill rolled oats

three cups cauliflower florets (see notice)

¼ cup crumbled feta

2 massive eggs

½ teaspoon baking powder

1 tablespoon curry powder

Pinch of salt

Oil, for frying

For Serving


Further Feta

Flakey Sea Salt

Chili Flakes


  • An hour earlier than making this, soak the sunflower seeds in sufficient heat water cowl by an inch.
  • When prepared to begin, pulse the rolled oats and cauliflower collectively till the cauliflower is in small items. Add the feta, baking powder, curry powder, and salt; pulsing once more to mix. Lastly, add the eggs and pulse a number of extra instances till the combination comes collectively.
  • Warmth a big skillet over medium-low warmth. Add sufficient oil to cowl the underside of the pan. Barely moist your fingers, take about ¼ cup of the combination, form right into a patty and place into the pan. Alternatively, scoop the combination with a spoon, slide into the pan, and press down with the again of the spoon. 
  • Prepare dinner the patties till the facet is deeply golden. Rigorously flip and repeat. In case you try to flip too early, the patties will collapse. Repeat with remaining combination. 
  • Whereas the fritters are cooking, drain the water from the sunflower seeds and place in a blender with ½ cup of recent water, herbs, olive oil, lemon juice, and salt. Puree till easy, including a splash extra water as wanted to skinny sufficient to mix. 
  • Serve the fritters with a diffusion of sunflower cream and high with the microgreens. 



After I say three cups, it’s a mounded three cups which labored out to be about ½ head of medium cauliflower. 

Key phrases: cauliflower fritters

Disclosure: This recipe was created in partnership with Bob’s Pink Mill. All ideas and opinions are my very own. It’s content material like this that helps me preserve this web site working to offer the vegetarian recipes you see each week.