8 Servings 30 min Cook
1 Head large (6-7" dia.) Cauliflower
2 Tbsp Olive Oil
1 1/4 Tsp Salt
1/2 Cup Bread Crumbs
2 Extra large Egg
2 Tbsp Wheat Flour
1 Cloves, minced Garlic
1 Tbsp Greek Yogurt
1 1/2 Tsp Curry Powder
1 Tsp, ground Cumin
1/4 Tsp Cinnamon
3 Tbsp Olive Oil
1/2 Sprigs Fresh Cilantro
Preheat oven to 400 degrees F.
Place the cauliflower on a lined baking sheet and drizzle with olive oil.
Season the cauliflower with 1 teaspoon of salt and transfer to the oven for 20 minutes, turning once to ensure even roasting.
Lower to 200 degrees F once cauliflower is removed.
Transfer the cauliflower to a food processor and pulse until the mixture is coarsely ground.
Place the cauliflower in a large bowl and add bread crumbs, eggs, flour, garlic, yogurt, spices, and 1/4 tsp salt.
Mix thoroughly until combined.
Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 3 hours.
Scoop 2 tablespoons of the cauliflower mixture into the palm of your hand.
Form into a patty 3 inches in diameter and 3/4 inch thick.
Continue to make patties with the remaining mixture.
Place a skillet over medium high heat, and pour in vegetable oil until it reaches 1/2 inch up the sides.
Once the oil is hot, carefully add the fritters, being sure not to overcrowd the pan.
Cook for 2-3 minutes until golden brown.
Gently flip and cook on the opposite side for a minute or two.
Transfer to paper towels to drain and then place then in a preheated oven to keep warm.
Repeat the process to cook the remaining fritters.