It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.
Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters 🙂
This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.
When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.
here’s a video I made for this recipe as well:
- 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.
