Cauliflower Fritters
Instructions
  1. Steam cauliflower branches lightly in a steamer basket, no more than 4 minutes once the water boils. Drain well and cool slightly, and transfer to food processor. Add scallions, cumin, salt, and pepper, and pulse a few times to get a uniform consistency, but not until it’s a paste.
  2. Transfer to a bowl, and stir in parsley, flour, baking powder, and finally the one egg. If you cannot easily form balls without them crumbling apart, you may need to add more egg, or flour if the mixture is too wet. Form small patties with your hands, and place on a baking sheet. Roll each patty in the panko.
  3. Heat olive oil (you don’t need more than a ¼ inch depth of oil) in a cast iron skillet. Get it hot before dropping the patties into the pan. Fry until golden brown on both sides, flipping once. Drain on paper towels.
  4. Serve on a bed of arugula or other greens, and drizzle with Green Goddess dressing. Add some protein to this salad with a sliced hard-boiled egg or baked chickpeas. 