Gluten-Free Vegan Recipes / Light Vegan Meals

Utterly Awesome Vegan Gluten-Free Cauliflower Fritters


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Last updated on February 7th, 2020 at 10:20 pm

These Utterly Awesome Gluten-Free Cauliflower Fritters have blown my mind just a little bit. Inspired by Sarah Britton’s Revolutionary Pancake recipe, these wonderfully moorish savoury rounds are made by soaking and blending buckwheat groats with water to create a perfect fritter batter.

Add to the mix some of my favourite vegetables, spices and a bowl-lickingly good avocado coriander puree and I think it is reasonable to say, Brunch Is Served.

“Curiouser and curiouser!” Cried Alice (she was so much surprised, that for the moment she quite forgot how to speak good English),” Lewis Carroll, Alice’s Adventures in Wonderland and Through the Looking Glass.

I am not gluten-free nor is my family but many of you are and I am always up for a kitchen challenge. Gluten-free flour substitutes are varied and many and to be honest, a bit of a mystery to me. So many alternatives to muddle through.

Oy vey! (Nope, not Jewish either but what a great expression, right?). Having said that, many a wonderful gluten-free blogger has come up with some foolproof alternatives to glutenous all-purpose flour so I will leave the complex flour mixing to the experts.

This cauliflower fritter recipe, however, is gluten-free and so wonderfully simple I almost slapped my forehead for not thinking of it before. And while gluten-free isn’t a priority for me, vegan cooking is and this is such a great alternative to egg batter.  


Sarah’s pancake recipe calls for raw buckwheat groats and another grain to be soaked together and blended with water to create a batter. Genius. Many a time I have wrinkled my nose at the gelatinous texture of soaked buckwheat as I rinse them but it’s that gooeyness that makes the batter work.

I experimented with millet but found for this recipe the batter was a little chewy but the answer was not far away. Flour. Teff flour, or any lighter gluten-free flour, with a dash of gluten-free baking powder and our batter is ready for your favourite vegetables and spices.

close-up process image of the flourless batter for the fritters after whisking

My Utterly Awesome Gluten-Free Cauliflower Fritters begin with a 3-ingredient batter and spiced roast cauliflower, peas and spinach. Brunch is served.

While for me the answer to all life’s questions is cauliflower, you could substitute any vegetables in these fritters. I would say, however, choose a veggie that can provide a little texture. I pulsed the cauliflower in the processor (I avoid chopping if at all possible) to chunks around 1.5cm and smaller. Add peas and finely sliced baby spinach and you’ve got yourself a lovely textured fritter full of healthful goodness and flavour.

Rounding out these gluten-free cauliflower fritters recipe is a wonderfully green avocado coriander puree. Besides being super simple to make, the puree provides a creamy balance to the crispy fritters and a lovely hit of fresh lemon and coriander. Bliss.

These utterly awesome gluten-free cauliflower fritters are a simple to make, even easier to eat brunch or light meal offering. Filled with your favourite vegetables and spices, they are easily adaptable with a simple three-ingredient batter. If you are not gluten-free you may ask, why would I make them? Because they are yum and in this Goodness Kitchen, that’s pretty much the point. Enjoy.


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A finished stack of cauliflower fritters with avocado puree on a white plate sitting on a rustic wooden table

Utterly Awesome Gluten-Free Cauliflower Fritters

5 from 1 vote
Print Pin Rate
Course: Brunch | Lunch
Cuisine: Vegan
Keyword: gluten-free fritters
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6 fritters
Calories: 173kcal
Author: Amanda Logan



  • 1/3 cup raw buckwheat groats
  • 1/2 teaspoon apple cider vinegar
  • 1/3 cup teff flour (ivory)
  • 2/3 cup water
  • 1 teaspoon gluten-free baking powder
  • zest of one lemon optional
  • 1/2 teaspoon ground cumin powder
  • 1/2 teaspoon sumac 
  • pinch sea salt
  • 1 tablespoon oil to cookAvocado Coriander Puree
  • 1 ripe avocado
  • juice of 1 lemon
  • coriander large handful washed
  • sea salt


  • 1/2 small head of cauliflower
  • 1 cup baby spinach finely sliced
  • 1/4 cup baby peas fresh or frozen
  • 1 teaspoon 5ml cumin
  • 1 teaspoon 5ml sumac
  • 1 teaspoon 5ml sea salt
  • 1 tablespoon vegetable oil
  • 1 cup Watercress or baby spinach to serve


  • Put the raw buckwheat groats and the apple cider in a bowl and cover with fresh water to soak overnight. 
  • The next day pre-heat oven to 190 degrees C.
  • Drain and rinse the buckwheat and place in the blender with 2/3 cup water. Blend until smooth. 
  • Add the Teff flour and baking powder and pulse the blender until combined and smooth. 
  • Pour the batter in to a bowl and add salt and spices. Set aside. 
  • Place the cauliflower in a food processor and pulse to a rough pieces, around 1.5 cm. 
  • Put the cauliflower on to a roasting tray, drizzle with oil, toss with sumac, cumin and sea salt and roast in the oven for 20 minutes or until beginning brown. Remove from oven to cool slightly. 
  • Add peas, spinach and cauliflower to the fritter batter and stir to combine. 
  • Place the avocado, coriander, lemon and salt in a processor or blender and blender until smooth. Add a tiny amount of water if needed. Set aside.
  • Heat a large fry pan before adding oil. When the oil is hot, turn the heat down to low/medium.
  • Spoon 2 tablespoons of the batter and vegetables to make a fritter round Repeat to make two or three fritters. 
  • Cook for three minutes before turning the fritter over and cooking on the other side for three to four minutes or until beautifully golden. Sprinkle each cooked fritter with a tiny pinch of cumin and a crack of sea salt. 
  • Repeat with remaining batter. 
  • To serve, dollop a few spoons of the avocado puree on to the plate followed by a stack of two or three fritters. 
  • In a small bowl toss the watercress or baby spinach with a dash of olive oil, a splash of lemon juice and sea salt. Place a small handful on the top of the fritters and serve.


Calories: 173kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 413mg | Potassium: 473mg | Fiber: 6g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 2mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
My Utterly Awesome Gluten-Free Vegan Cauliflower Fritters begin with a 3-ingredient batter and spiced roast cauliflower, peas and spinach.

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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