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+ servings

Utterly Awesome Gluten-Free Cauliflower Fritters

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



  • 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