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.
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.
- 1/3 cup 80ml raw buckwheat groats
- 1/2 teaspoon 2.5ml apple cider vinegar
- 1/3 cup 80ml teff flour (ivory)
- 2/3 cup 160 ml water
- 1 teaspoon 5ml 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
- 1 large handful washed coriander
- sea saltVegetables
- 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 oilWatercress 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.
- 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 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.